Ayam Kalio

Contributed by: Mohamed Aziz Bin Kassim

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My wife, Asniwar is from a large Indonesian family and had to help out even from a very young age. This recipe is one of the many that she learnt from her mum, Samsiah, but it is the most treasured one of all.

Every year, my wife and her siblings would look forward to Hari Raya because it meant that there would be Ayam Kalio on the table. Those days, eating chicken was a luxury but in spite of their financial constraints, her parents would make sure that the family get to enjoy Ayam Kalio during Hari Raya. It was an unforgettable treat.

This dish brings back many memories for her – growing up in Indonesia, the laughter around the table, and the dedication of her parents to ensure that she and her siblings never lacked anything.

Portion: 5 - 6 pax
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

• 1 whole chicken

• 10 pcs fresh chilli*

• 5 pcs chilli padi*

• 1 pc lemongrass

• 3cm galangal*

• 3cm ginger*

• 10 pcs onion (small)*

• 3 pcs garlic*

• 1cm nutmeg*

• 2 pcs candle nut*

• 20 pcs coriander seed*

• Coconut milk (Squeeze from 1 whole grated coconut)

• 100g coconut paste

• 1 pc cinnamon stick

• 2 pcs star anise

• 1 pc tumeric leaf

• 1 pc lime leaf

• 1 pc bay leaf

• 2 tbsp cooking oil

• 1 tsp salt

• 1 tsp sugar


Method

1. Blend all the ingredients marked *

2. Fry the chicken half cooked.

3. Heat up the frying pan and fill up with 2 tbsp cooking oil.

4. Sautee the blended ingredients until the ingredients are cooked or turned golden brown, then put in 1 pc cinnamon, 2 pcs cardamom and 2 pcs star anise.

5. Put in the coconut milk.

6. When gravy starts boiling and slightly thickened, put in the half-fried chicken and put in turmeric leaf, lime leaf and bay leaf.

7. Lastly, after about 10 mins, add in the coconut paste and stir the gravy.

8. Turn off the fire after about 5 mins.


Helpful Tips

To ensure the blended ingredients are well cooked, do use sufficient cooking oil when sautéing the ingredients.

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