Kari Ayam Arab Wangi (fragrant Arabian Chicken Curry)

Kari Ayam Arab Wangi, or Fragrant Arabian Chicken Curry, is a delicious and aromatic dish that combines the flavors of Indonesian and Arab cuisine. This recipe is perfect for those who enjoy a rich and flavorful curry with a hint of Middle Eastern spices.

Kari Ayam Arab Wangi (fragrant Arabian Chicken Curry)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tomatoes, diced
  • 1 cup coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 cinnamon stick
  • 4 cardamom pods
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté until the onions are soft and translucent.
  2. Add the chicken pieces to the pot and cook until they are browned on all sides.
  3. Stir in the curry powder, turmeric, cumin, and coriander. Cook for 2 minutes to toast the spices.
  4. Add the diced tomatoes, cinnamon stick, and cardamom pods. Stir well to combine.
  5. Pour in the coconut milk and season with salt and pepper. Bring the curry to a simmer, then reduce the heat and cover the pot. Let it cook for 30 minutes, or until the chicken is tender.
  6. Once the chicken is cooked through, remove the pot from the heat. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Large pot Knife Cutting board Grater Measuring spoons Measuring cup Serving bowls

Tools

Stovetop Wooden spoon Cooking knife Cooking spoon

Serving suggestions

Serve the Kari Ayam Arab Wangi with steamed rice or warm flatbread for a satisfying meal.

Tips & tricks

For a spicier curry, add a chopped chili or a pinch of cayenne pepper to the dish.

Cost

$15