Javanese Chicken Curry Food

JAVANESE CHICKEN CURRY (OPOR AYAM)

Steps:

• In a small food processor, whirl coriander seeds until finely ground. Add chili, shallots, garlic, galangal and ginger and process to a smooth paste, adding a tablespoon or so of water if needed. (Ingredients can also be chopped finely, then pounded together in mortar and pestle.)
• Heat oil in a large heavy pot over medium heat. When oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often, until golden, 5 to 7 minutes. Reduce heat as needed to prevent browning.
• Using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves. Cook 1 minute more, until cinnamon is fragrant.
• Scrape paste to one side and add chicken to pot. Raise heat and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1 1/4 cups water and salt, stirring well and scraping up browned bits from bottom of pot. Bring to a gentle simmer and cook uncovered 40 to 50 minutes, until chicken is cooked through and sauce is thickened. Do not boil.
• Add remaining coconut milk and heat through. Taste for salt. Let cool slightly and serve.

JAPANESE CHICKEN CURRY

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Add the chicken in a single layer (work in batches if needed) and let the chicken brown undisturbed (about 5 minutes).
• Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
• Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
• Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
• Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
• Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
• Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
• Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
• Adjust salt to taste.
• Serve with hot rice on the side.

JAPANESE CURRY CHICKEN

Steps:

• Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
• While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
• Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
• Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Scoop rice into bowls and serve curry on top.

KARE AYAM JAWA - JAVANESE CHICKEN CURRY

Steps:

• Grind spice paste: Use a food processor to grind shallots, garlic, candlenuts, ginger, and galangal into a smooth paste.
• Sauté spice paste and herbs: Heat oil in a wok over medium heat. Sauté spice paste, lemongrass, daun salam, turmeric, cumin, and pepper for 3-5 minutes, or until fragrant.
• Add chicken: Add chicken into the wok. Stir, and cook until the chicken is no longer pink.
• Add coconut milk and seasonings: Pour in coconut milk, chicken stock/water, tamarind juice, and season with salt and coconut palm sugar. Once it boils, reduce the heat to a simmer and cook until the chicken is tender and the sauce is reduced and thick.
• Garnish and serve: Stir in kaffir lime leaves. Turn off the heat and transfer the curry to a serving bowl. Garnish with fried shallots and serve it immediately with steamed white rice.

INDONESIAN-STYLE CHICKEN CURRY

Steps:

• Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
• Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
• Cook, stirring frequently, until fragrant, 5-7 minutes.
• Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
• Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
• Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
• Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
• Add the remaining coconut milk; cook for 2 minutes.
• Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

CHICKEN OR PRAWN JAVANESE BEER CURRY

Steps:

• Melt butter over medium heat and brown onion, garlic and ginger until golden.
• Combine curry powder and flour and add to onion, stirring to blend. Reduce heat to low and cook 2-3 minutes.
• Add Broth, beer, apple, chutney, tomato paste, honey and lemon juice. Blend well and simmer on low about 25 minutes.
• Let cool slightly then transfer to food processor and blend until smooth. Strain through a sieve to make a perfectly smooth sauce.
• Return to pan and stir in cream. Add shrimp, prawns or chicken and heat through gently.
• Season with salt and garnish with green onion, chopped peanuts or roasted coconut. Lovely with coconut rice.