Kare Ayam (Balinese Chicken Curry)

After many failed attempts, I have duplicated my favorite version of kare ayam (Balinese chicken curry) at home. The food in Bali is full of bold and fresh flavors.  This recipe does require a bit of patience and the ability to hunt for some unique ingredients that may not be found at your local grocer.

You may be tempted to use a food processor to make quick work of the spice paste – don’t do it. I had fallen into that trap for some time until I made the spice paste the traditional way, using a heavy mortar and pestle. The traditional method yields better extraction of essential oils and allows the ingredients to marry flawlessly into a bold, fragrant spice paste. However, if the food processor method is a must for you, the dish will still taste great.

The best part is that this recipe captures the true taste of Bali. If you are a lover of curry, as I am, you will want to make this dish part of your repertoire.

Ingredients for Kare Ayam

• 12 candlenuts (hazelnuts can be substituted)
• 12 black peppercorns
• 12 coriander seeds
• 8 shallots – Asian shallots – (American shallots are bigger, so if using thes,e cut the number in half)
• 4 cloves of garlic
• 7 Thai chilies
• 5 kaffir lime leaves
• 2 inches of ginger
• 1 inch of galangal (this looks a lot like ginger but is harder and more intensely flavored)
• 1 inch of fresh turmeric or one tablespoon of dried
• 1 tablespoon of palm sugar
• 2 pounds of boneless/skinless chicken thighs cut into 1-inch cubes
• 1 can of coconut milk (not sweetened)
• ½ cup of shredded (unsweetened) coconut
• 2 or 3 stalks of lemongrass

Method

Add the nuts, peppercorns, and coriander seeds to the mortar and pestle, smashing to a rough paste. Chop the remaining ingredients from the shallots to the palm sugar, then add them to your mortar and pestle. Smash away until it becomes a semi-smooth paste (this will take 5 minutes or more, depending on how vigorously you pound and grind). Once your kare ayam paste is complete, the task is easy.

Heat a wok on the highest setting on your strongest burner. I use a heavy, cast-iron Le Creuset wok – this may be my favorite kitchen item. The idea is to have a pan/wok that holds heat once you start cooking.

Trim the dry ends of the lemongrass stalks and peel away the outer layer. Bruise the lemongrass by smashing it with a heavy object or the back of a knife, making sure it stays whole. In a non-traditional move, I brown the chicken quickly, working in batches if needed. The goal is to add a bit of flavor by browning the meat without fully cooking it. Remove the chicken and set it aside briefly. Now, begin to brown the raw spice paste in a single layer for 3 to 5 minutes. Add the chicken back to the wok and continue browning for 3 to 5 minutes more. Now add the coconut milk and a bit of water if it is too dry and stiff. Add the shredded coconut and lemongrass, stirring them into the kare. Once it’s at a vigorous boil, reduce the heat by about 20% and continue cooking for 30 minutes, stirring frequently. In the end, the sauce should be very thick, clinging to the chicken pieces. Serve with rice or your favorite cooked grain.

Optional: Add a couple of cubed sweet potatoes to the pot when you add the first liquid addition. You can add a bit of stock to loosen the mixture if it becomes too dry. This is a great way to extend the dish while adding a strong supporting flavor.

Pairing Beverages with Kare Ayam

The beverage pairing options are numerous and actually mouth-watering just thinking about them! Wine works — especially whites with aromatics, interesting flavors, and great acidity. White wines from Italy’s Campania region are tremendous, as is rosé. Bubbly works very well with Franciacorta and Crémant, and it heads the top of my list. Beer is a natural choice with Saison, Bavarian Hefe-Weizen, and even Stout, marrying perfectly with this dish.

Do you want to better understand food and beverage pairings? May we suggest Be A Beverage Expert (BABE), a guide to understanding wine, beer, spirits, and cocktails.