Entree: Cocos (Keeling) Islands – Central Culinary Region – Ayam Kari Kelapa (Coconut Curry Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 18 min

Cook 40 min

Total 58 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) bone-in chicken thighs, about 6 thighs
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium shallot, thinly sliced, about 3 oz (85 g)
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 g) galangal, minced (or additional ginger if unavailable)
- 2 stalks lemongrass, white parts finely chopped (about 1 1/16 oz (30 g))
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 3 bird's eye chilies or 1 serrano, chopped (adjust to taste)
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) water
- 1 can coconut milk, 13.5 oz (400 ml)
- 1/2 cup (120 ml) water or chicken stock
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) belacan (shrimp paste), optional and finely toasted
- 1 tbsp (12 g) palm sugar or brown sugar
- 2 pandan leaves, tied in a knot (optional)
- 1/4 cup (30 g) grated toasted coconut (kerisik), for depth — see note
- 1 tbsp (15 ml) lime juice
- Salt to taste
- Fresh curry leaves or chopped cilantro for garnish

Show original ingredient measurements

- 1.5 lb (680 g) bone-in chicken thighs, about 6 thighs
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium shallot, thinly sliced, about 3 oz (85 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 g) galangal, minced (or additional ginger if unavailable)
- 2 stalks lemongrass, white parts finely chopped (about 30 g)
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 3 bird's eye chilies or 1 serrano, chopped (adjust to taste)
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) water
- 1 can coconut milk, 13.5 oz (400 ml)
- 1/2 cup (120 ml) water or chicken stock
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) belacan (shrimp paste), optional and finely toasted
- 1 tbsp (12 g) palm sugar or brown sugar
- 2 pandan leaves, tied in a knot (optional)
- 1/4 cup (30 g) grated toasted coconut (kerisik), for depth — see note
- 1 tbsp (15 ml) lime juice
- Salt to taste
- Fresh curry leaves or chopped cilantro for garnish

Instructions

1. If making kerisik: toast 1/4 cup (20 g) unsweetened shredded coconut in a dry pan over medium heat until golden, then grind or pound to a paste; set aside. (Alternatively use 1/4 cup (30 g) store-bought toasted coconut.)
2. Heat the coconut oil in a deep pan over medium heat. Season the chicken thighs and brown on both sides until golden, about 6–8 minutes per side; remove and set aside.
3. In the same pan, add shallot, garlic, ginger, galangal, and chopped lemongrass. Sauté until soft and aromatic, about 4–5 minutes.
4. Add ground coriander, cumin, turmeric, chopped chilies, and belacan (if using). Stir and cook for 1–2 minutes to release the spice aromas.
5. Return the browned chicken to the pan. Pour in the coconut milk and water or stock, add pandan leaves, and bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer for 25–30 minutes until chicken is tender and sauce has reduced slightly.
7. Stir in the tamarind mixture, fish sauce, palm sugar, and the prepared kerisik; simmer uncovered 3–5 minutes to meld flavors and slightly thicken the sauce.
8. Finish with lime juice and adjust salt to taste. Remove pandan leaves before serving.
9. Garnish with fresh curry leaves or chopped cilantro and serve hot.