Tag Archives: curry

Chicken Curry (Kari Ayam)

 

 

 

 

 

 

 

 

 

 

 

 

Every year for the past seven years I have planted tomatoes in my little pocket garden.  When we first moved into our home, my husband Bruce built me a couple of raised garden beds on the side of our house.  I have tomatoes and other vegetable plants tucked into those garden beds and every available space in our yard that gets over eight hours of sunlight everyday.  It’s now near the end of summer and for the size of my little garden, I am happy to say that I have quite the bumper crop of tomatoes.

Lemon boys and green zebras are the heirloom tomato varieties that I have chosen to use in my Indonesian inspired chicken curry.  I love the vibrant yellow color of the lemon boys in the sauce and the gorgeous green stripes of the green zebras as a garnish. My chicken curry is made with succulent chicken thighs, yellow tomatoes, Indonesian soy sauce, onion, coconut milk and fragrant spices.  Serve this flavorful curry over steamed rice and garnish with green onions and sliced tomatoes.  Enjoy!  Tessa

Ingredients:

  • 2 1/2 pounds boneless skinless chicken thighs cut into large pieces.
  • 1 white onion chopped fine
  • 3 large yellow tomatoes (lemon boy) peeled and quartered
  • 2 Tbls. Indonesian soy sauce
  • 6 oz. can coconut milk
  • 3 garlic cloves minced
  • 2 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1 tsp. ground coriander
  • 1/2 tsp. ground lemon grass
  • 1/2 tsp. galangal powder
  • 1/2 tsp. white pepper
  • 1 chicken bouillon cube
  • a big pinch of sugar
  • 1 tsp salt or to taste
  • water
  • 1 Tbls. canola oil
  • garnish with thin sliced green onions and chopped green zebra tomatoes

In a large hot saute pan, cook the chicken in the canola oil over medium high heat until a gorgeous golden color.  Add your onions and cook until translucent.  Add the tomatoes, soy sauce, coconut milk, spices and a cup of water.  Cook covered until chicken is tender and sauce is thickened (about 30-40 minutes).  Add more water if necessary.  Taste and correct your seasonings.  Serve over steamed white rice and garnish with sliced green onions and tomatoes.  Serves 6.