Ketan Kunyit Kari Ayam

5.0 from 13 reviews

Author: Anita Jacobson

Categories: One Dish Meal

Cuisines: Chinese Indonesian

Ingredients: Chicken Rice

Prep Time: 30 mins

Cook Time: 1 hour 30 mins

Total Time: 2 hours

Serves: 4

Ingredients

• Ketan kunyit (turmeric sticky rice)
• 1 1/2 cup sticky rice
• 1/2 teaspoon turmeric powder
• 10 gram tamarind
• 2 pandan leaves, knotted
• 100 ml coconut milk
• 2 tablespoon sugar
• 1 tablespoon peppercorns (optional)
• Kari ayam (chicken curry)
• 500 gram potato, peeled, cut into wedges
• 2 lemongrass
• 100 gram shallot
• 8 cloves garlic
• 3 candlenut (or 6 macadamia)
• 1-3 tablespoon chili flakes
• 1/2 teaspoon turmeric powder
• 10 gram terasi/belacan (shrimp paste), toasted
• 6 chicken drumsticks (or 4 chicken thighs)
• 300 ml coconut milk
• 1-2 teaspoon salt, or to taste
• 5 kaffir lime leaves

Instructions

• Ketan kunyit (turmeric sticky rice)
  1. Wash and drain sticky rice until the water is clear. Place in a bowl along with turmeric powder and tamarind. Top with enough water to cover the rice by 1 inch. Set aside for 4 hours, or overnight.
  2. Prepare a steamer. Discard tamarind, wash and drain the rice, place in a steamer proof bowl/pan and top with pandan leaves. Steam over high heat for 30 minutes.
  3. Drizzle 1/3 of the coconut milk. Steam for another 15 minutes, drizzle another 1/3 of coconut milk. Steam again for 15 minutes, or until fully cooked.
  4. Once the sticky rice is cooked, turn off the heat, discard pandan leaves, drizzle the remaining 1/3 coconut milk, sugar, and peppercorns. Stir well with a rice spatula/spoon. Close the steamer lid, and let the rice rest for another 10 minutes before removing from steamer.
• Kari ayam (chicken curry)
  1. Heat a pot of oil for deep frying. Deep fry potato wedges until a golden crust formed. Drain excess oil with a strainer.
  2. Make a spice paste by pureeing together lemongrass, shallot, garlic, candlenut/macadamia, chili flakes, turmeric powder, and toasted terasi.
  3. Heat 3 tablespoon oil in a wok/deep skillet over medium high heat. Sauté spice paste until fragrant, about 5 minutes.
  4. Add in drumsticks/thighs, cook until the chicken is no longer pink.
  5. Add fried potatoes, along with coconut milk and salt. Bring to a boil, cover with a lid, reduce heat and simmer for 30 minutes, or until chicken is tender and fully cooked.
  6. Adjust amount of salt if needed, and stir in kaffir lime leaves.
  7. Serve with turmeric sticky rice.