Kari Ayam Kentang Medan (Indonesian Potato Curry Chicken)

Kari Ayam (Indonesian Potato Curry Chicken)

Course: Entree
Cuisine: Indonesian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 -6 servings
Author: Marvellina
This is a simplified version of kari ayam Medan I grew up with, yet you will find this easy recipe very delicious. Recipe can be made on the stove or pressure cooker
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Ingredients

  • 3 lbs bone-in skin-on drumsticks see notes
  • 3 large potatoes peeled and quartered
  • 200 ml coconut milk mixed with 300 ml water
  • 400 ml coconut cream
  • 2 Tbsp cooking oil
  • Salt to taste

Ground ingredients:

  • 1 large purple onion
  • 3 cloves garlic
  • 1 inch ginger
  • 1 Tbsp fennel seeds
  • 6-8 dried red chili soak in warm water until soft, omit if you don't want it spicy

Spices:

Herbs:

Seasonings:

  • 1 1/2 tsp salt or more to taste
  • 1 tsp sugar

Instructions

  • Place the onions, garlic, and fennel seeds in a food processor and grind into a paste

Cooking on the stove:

  • Preheat a large heavy-bottom pot. Add in the cooking oil. Add in the ground ingredients and stir fry until they are really fragrant, about 5 minutes. Add the spices and herbs and stir fry for another 2 minutes. Add the chicken pieces, 200 ml of coconut milk,300 ml of water, and seasonings
  • Bring to a boil and then lower the heat to let it simmer until the chicken pieces are cooked through, about 20-30 minutes. 10 minutes before the end of cooking time, add in the potatoes and cook until they are soft but not mushy
  • Lastly turn off the heat and stir in the coconut cream. Have a taste and season with salt to your taste

Cooking with Instant Pot Pressure cooker:

  • Turn on "Saute" on Instant Pot. When it's hot, add cooking oil. Add in the ground ingredients and stir fry until they are really fragrant, about 5 minutes. Add the spices and herbs and stir fry for another 2 minutes. Add chicken pieces and stir fry briefly. Add 200 ml of coconut milk and 300 ml of water. Turn off saute mode. Really scraping the bottom of the pot to make sure nothing is stuck at the bottom of the pot or it will trigger the "burn" warning. Add large chunks of potatoes, and seasonings. Give it a good stir
  • Cover the lid and turn steam release valve to "sealing". Set timer to 10 minutes. Release pressure immediately after the timer is up
  • Carefully unlock the lid. Remove the potato pieces to another plate. Stir in the coconut milk. Have a taste and add more salt as needed. Proceed to serving

Serving:

  • Serve warm or hot with a side of rice or serve with rice noodle stick (bee hoon/bihun) or yellow noodles to make kari bihun or kari mie

Notes

If you are using bone-in chicken thighs, increase cooking time to 15 minutes on Instant Pot pressure cooker