3 Variations of Chicken Curry from the Archipelago, Enjoy the Diversity of Tempting Flavors and Spices!

Kapanlagi.com - Chicken curry, an iconic dish that has become a favorite in the Archipelago, offers deliciousness found in the combination of rich spices and abundant coconut milk, creating a deep flavor that seeps into the chicken meat.

Every region in Indonesia has a unique way of preparing chicken curry, from Aceh to West Sumatra, Java, and Kalimantan, with variations of recipes that reflect the richness of culinary culture.

In this article, we will invite you to explore six variations of chicken curry recipes from different regions that you can try at home, each offering a unique taste and rich culinary story.

Here is an interesting summary compiled by Liputan6.com on Monday (3/3). Happy cooking!

1. Padang Chicken Curry

Here is the recipe for Padang Chicken Curry that you can try at home:

Ingredients:
- 1 kg chicken, cut into several pieces
- 500 ml thick coconut milk
- 500 ml water
- 3 pieces of kaffir lime leaves
- 2 pieces of bay leaves
- 1 stalk of lemongrass, smashed
- 1 piece of galangal, smashed
- 1 piece of ginger, smashed
- 2 tbsp cooking oil

Spices:
- 6 shallots
- 4 cloves of garlic
- 5 red chilies (to taste)
- 3 bird's eye chilies (to taste)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- Sugar to taste

Cooking Instructions:
1.Preparing the Spices: Grind all the spices using a blender or mortar and pestle until smooth.

2.Sautéing the Spices: Heat the cooking oil in a large pan, then sauté the ground spices until fragrant and cooked.

3.Adding the Chicken: Add the chicken pieces into the pan, stir well until the chicken changes color.

4.Adding Coconut Milk and Water: Pour in the thick coconut milk and water into the pan. Stir gently to prevent the coconut milk from curdling.

5.Adding the Herbs: Add the kaffir lime leaves, bay leaves, lemongrass, galangal, and ginger. Stir again until all ingredients are well mixed.

6.Cooking: Cook on low heat until the chicken is tender and the broth thickens. Stir occasionally to prevent burning. Add salt and sugar to taste.

7.Serving: Once the broth thickens and the spices are absorbed, remove the curry from the stove. Serve warm with white rice and a sprinkle of fried onions on top.

Tips:
- You can add potatoes or boiled eggs for variety.
- Adjust the amount of chili according to the desired level of spiciness.

Enjoy the delicious Padang Chicken Curry!

2. Aceh Chicken Curry

Here is a recipe for Aceh Chicken Curry that is tempting to the taste:

Ingredients:
- 1 whole chicken, cut into 8 pieces
- 500 ml thick coconut milk
- 500 ml water
- 2 tablespoons cooking oil
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 3 curry leaves (temurui)
- 1 tablespoon salt (adjust to taste)
- 1 tablespoon sugar (optional)
- 1 teaspoon ground pepper

Ground Spices:
- 8 shallots
- 4 garlic cloves
- 5 red chilies (or to taste)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 cm ginger
- 1 cm turmeric

Cooking Instructions:
1.Preparing the Spices: Grind all the ground spice ingredients using a blender or mortar until completely smooth.

2.Sautéing the Spices: Heat cooking oil in a large pan. Sauté the ground spices along with lemongrass, kaffir lime leaves, and curry leaves until fragrant and cooked.

3.Adding Chicken: Add the chicken pieces to the pan. Stir well until the chicken changes color and the spices are absorbed.

4.Adding Coconut Milk and Water: Pour in the thick coconut milk and water into the pan. Stir well, then let it boil over medium heat.

5.Seasoning: Add salt, sugar, and ground pepper. Stir again and cook until the chicken is tender and the broth thickens slightly. If the broth is too thick, you can add a little water.

6.Finishing: Once the chicken is cooked and the spices have infused, remove and serve Aceh chicken curry in a bowl.

Serving:
Aceh chicken curry is best served with fragrant rice (bu rayeuk) or cane bread. You can also add cucumber slices or sambal as a complement.

Happy trying this delicious Aceh chicken curry recipe! Enjoy the enticing flavors of spices and warm your heart with this authentic dish.

3. Javanese Chicken Curry

Javanese Chicken Curry is one of the dishes that is very appetizing with its distinctive and unique flavor. Here is a simple recipe to make Javanese Chicken Curry:

Ingredients:
- 500 grams of chicken, cut to taste
- 400 ml of thick coconut milk
- 200 ml of water
- 2-3 tablespoons of grated palm sugar
- 1-2 tablespoons of oil for sautéing
- 1 stalk of lemongrass, bruised
- 2-3 pieces of kaffir lime leaves
- 2-3 pieces of bay leaves
- 1 teaspoon of salt (to taste)
- Additional vegetables (young jackfruit, melinjo leaves)

Ground Spices:
- 4 shallots
- 3 cloves of garlic
- 3 candlenuts, roasted
- 1 cm ginger
- 1 cm turmeric, burned
- 1-2 red chilies (to taste)

Steps:
1.Preparing the Spices: Grind all the prepared spices using a blender or mortar until completely smooth.

2.Sauté the Spices: Heat oil in a pan, sauté the ground spices along with lemongrass, kaffir lime leaves, and bay leaves until fragrant.

3.Add the Chicken: Add the chicken pieces to the pan, stir until the chicken changes color and is coated with the spices.

4.Add Coconut Milk and Water: Pour in the thick coconut milk and water into the pan. Stir well and let it boil.

5. Add Palm Sugar and Salt: After boiling, add grated palm sugar and salt. Stir again until the sugar dissolves and the spices are evenly distributed.

6.Cook Until Tender: Cook over low heat until the chicken is tender and the broth thickens. If using vegetables like young jackfruit, add them at this stage and cook until the vegetables are done.

7.Serving: Once cooked, lift and serve this Javanese Chicken Curry in a bowl. Enjoy with warm white rice and a sprinkle of fried shallots on top.

Enjoy the delicious and appetizing Javanese Chicken Curry!

(kpl/rao)