Kari Ayam Lengkuas - Galangal Chicken Curry

5.0 from 6 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hour 5 mins

Serves: 8


  • 4 tablespoon oil
  • 5 sprig curry leaves
  • 1.5 kilogram chicken (I use a mixture of drumsticks and chicken breasts)
  • 2 tablespoon curry powder
  • 4 cup chicken stock (or water)
  • 1 - 1 1/2 tablespoon salt
  • 1 tablespoon palm sugar (or brown sugar)
  • 1/2 - 1 tablespoon fish sauce
  • 4 large potatoes (about 1 kilogram), peeled, cut into wedges, and fry in skillet until golden brown
  • Spice paste (grind the following together)
  • 15 gram dried red chilies, soaked in hot water for 15 minutes, drained
  • 50 gram galangal
  • 2 lemongrass, bottom white parts only (reserve the top green parts)
  • 100 gram shalllot
  • 5 cloves garlic
  • 1 fresh turmeric (or about 2 teaspoon powder turmeric)


  1. Heat oil in a wok/pot over medium high heat and sauté spice paste until fragrant, about 5 minutes.
  2. Add curry leaves, reserved green parts of lemongrass, and chicken into the wok, mix well and cook until chicken is no longer pink.
  3. Add curry powder and chicken stock/water, mix well, and bring to a boil.
  4. Reduce heat to medium low, season with salt, palm sugar, and fish sauce. Cover the wok/pot with a lid, and cook for 15 minutes.
  5. Add fried potato wedges, mix well, cover the wok/pot again and cook for another 15 minutes.
  6. Turn off heat, adjust salt/sugar as needed, and serve with steamed white rice.

Another great recipe by https://dailycookingquest.com.