Indonesian Medan Chicken Curry/ Kari Ayam Bihun Medan / 印尼细面条鸡肉咖喱

Indonesian Medan Chicken Curry/ Kari Ayam Bihun Medan / 印尼细面条鸡肉咖喱.
Indonesian Medan Chicken Curry was one of my childhood comfort food. I grow up eating this, not everyday, but sometimes. We never made this at home, usually when we go to ‘pancoran’ or china town in Jakarta, this was one of the food that my parents would buy, together with lok mie and pempek. Brings lots of childhood memories. The one that I usually have, the chicken is chopped into smaller pieces and they serve it with chicken/ duck blood jelly too. I can’t find the blood jelly here, so I skipped it 😀
Edit: I found the duck blood jelly in Boxhill central, will use it next time.
The soup or gravy if you would like to call is thick and creamy, I love to have it a lot with rice vermicelli together like a soup. Serve this with a sprinkle of fried shallot and chopped chilli for extra spiciness, and tada… so delicious. When I made this, my husband finished 2 large bowl, and my boys love it too. I only used 1 chili, which wasn’t that spicy. But if you like more heat, can add more 3-4 birdeye chili for the heat!

Medan Chicken Curry with Vermicelli:

Recipe (made 1 large wok of chicken curry) serves 6:
1 large chicken, chopped into smaller pieces
2 large potatoes, chopped dice
500 ml coconut milk
1 Liter water
3-4 lime leaves
3-4 bay leaves
1 stalk lemon grass, crushed at the white part
1 (around 5 cm) cinnamon stick
pinch of cloves (8-10 nails)

Blended ingredients:
10 cloves garlic
15 cloves shallot or 2 large Australian shallot
1 large red chilli, for extra heat at 3-4 birdeye chili
8 cm turmeric or subsituted with 2 tbsp turmeric powder
5 candlenuts roasted
pinch of cummin
1/2 tsp corriander seed
2 tbsp salt
1 tbsp sugar
1/2 tbsp white pepper

*Cooking time may vary, please check if the chicken and potatoes are cooked 🙂
Happy Cooking!!


Kari ayam bihun medan, makanan ini salah satu makanan favoritku waktu tinggal di Jakarta. Biasanya mama papa ku suka beli ini kalau kita ke Pancoran, sama juga pesan lok mi dan pempek. Biasanya makan pakai bihun, kalau mau makan pakai nasi juga boleh, enak juga. Kuahnya gurih, kental (tapi ga sekental saus), jadi aku suka makan pakai banyak kuah-nya, jadi kayak sup gitu.
Kalau yang jualan di Pancoran, ayam-nya dipotong lebih kecil, terus juga ada tambahan jelly/ lengkong darah ayam. Tapi aku ga pakai, karena pas mau masak ini, ga ketemu beli dimana.
Masakan ini ternyata gampang bikinnya, asal takaran bumbu-bumbu nya pas, rasanya jadi pas. Menurutku, resep ini hampir sama rasanya seperti yang aku ingat waktu makan dari yang di pancoran. Rasanya mantap enak, suami ku sampai nambah. Aku bikin ini ga terlalu pedas, cabe merah yang ku pakai, untuk menambah background rasa dan warna, karena anak-anak masih kecil ga bisa makan cabe. Kalau mau lebih pedas, bisa ditambah 3-4 cabe rawit, diblender sama bumbu halus lainnya.
Dicoba ya, dijamin jadi favorit keluarga!! 😀

Kari Ayam Bihun Medan:

Resep (untuk 1 kuali besar) penyajian 6 sajian:
1 ekor ayam potong menjadi bagian kecil
2 kentang potong dadu
500 ml santan kental
1 Liter air
3-4 daun jeruk
3-4 daun salam
1 batang sereh, geprek bagian putih
1 batang kayu manis (5 cm ukuran)
sejumput cengkeh (8-10 batang)

Bumbu halus:
10 siung bawang putih
15 siung bawang merah atau 2 siung ukuran Australia
1 cabe merah besar, kalau mau lebih pedas tambahkan 3-4 cabe rawit
8 cm kunyit
5 kemiri bakar
sejumput jinten
1/2 sdt biji ketumbar
2 sdm garam
1 sdm gula
1/2 sdm lada putih

 

 

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