Gluten-Free Kari Ayam (Chicken Curry)

Ingredients

• about 910 g Chicken Pieces (bone-in, skin-on)
• 2 cans Coconut Milk
• 2 medium Potatoes, cubed
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 3 tbsp Curry Powder (gluten-free)
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 tbsp Vegetable Oil
• to taste Salt
• 1 tbsp Tapioca Starch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
2. 2Add the 1 large onion, chopped, and sauté until it looks soft and translucent, about 5-7 minutes.
3. 3Add the 4 cloves garlic, minced, and the 1 tablespoon ginger, grated. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 3 tablespoons gluten-free curry powder, 1 teaspoon chili powder, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, and 1 teaspoon coriander powder. Stir well and cook for 2 minutes, stirring constantly, until the spices smell fragrant.
5. 5Add the about 910 g chicken pieces to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-8 minutes.
6. 6Pour in the 2 cans of coconut milk. Add the 2 medium potatoes, cubed, and salt to taste. Stir everything together and bring the liquid to a gentle simmer.
7. 7Cover the pot and reduce the heat to low. Cook for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender when pierced with a fork. The chicken's internal temperature should reach 74°C.
8. 8In a small bowl, mix the 1 tablespoon tapioca starch with 2 tablespoons of cold water until smooth. Pour this slurry into the simmering curry, stirring constantly. Cook for 1-2 minutes, stirring, until the curry has thickened to your desired consistency.
9. 9Serve the Kari Ayam hot.

Substitutions

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