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Kari ayam (chicken curry) - Indonesian Cuisine

Creamy and vibrant yellow, this Indonesian chicken curry is something you can throw together on a weeknight or serve to really impress friends at a dinner party.
Ingredients
• 100 gmedium–hot red chillies, seeded
• 100 gred Asian shallots, roughly chopped
• 25 ggarlic cloves
• 5candlenuts
• 40 gfresh turmeric, sliced
• 15 gginger, sliced
• vegetable oil
• 2lemongrass stalks, bruised
• 25 ggalangal, roughly chopped
• 1 litrecoconut milk
• 2 tspground cumin
• 2 tspground coriander
• 1 tspfennel seeds, toasted and ground
• 1cinnamon stick
• 1 tspgrated nutmeg
• 5cloves
• 15 gshrimp paste, roasted and crushed
• 1 tbspsalt
• 75 g(⅓ cup) sugar
• 1.5 kgchicken thigh fillets, cut into bite-sized pieces
• 500 gpotatoes, peeled and quartered
• fried shallots, to serve
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Blend the chilli, shallots, garlic, candlenuts, turmeric, ginger and 2 tablespoons of oil to a smooth paste.
Heat a little more oil in a frying pan and fry the paste until it darkens in colour. Add the remaining ingredients other than the chicken, potatoes and fried shallots and bring to the boil. Add the chicken and potatoes and simmer gently until the chicken is tender and the potatoes are soft. If the sauce is too thick, thin out with a little water.
Sprinkle with fried shallots and serve.

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