Kari Ayam Kelapa (Curried chicken with toasted coconut)

"Every country has it's own unique curries. This is a lovely smooth flavored curry with the added bananas. Serve over rice with chutney, chopped apples, chopped tomatoes on the side. Rotis, Naam or chapatis set off this meal to a T. Temper the heat by the amount of Curry powder & Chillies that you use"
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins




  • Cut up the chicken.
  • Boil the chillies in a small amount of water for2 minutes.
  • drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
  • Do not leave it in the skillet as it will burn.
  • Cool.
  • Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
  • If necessary add a tbsp of peanut oil.
  • Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges.
  • Add ground coconut, coconut milk, bananas, and stir well.
  • Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.

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  1. I actually found this quite bland; especially considering how involved it was to make (it wasn't hard, it just took a while). Maybe that's just me!... Personally, I think it could do with almost twice the amount of coconut (I used 60g for 3 servings; 100g would be better); a bit more banana (1.5 large bananas, for 3); and perhaps more lemongrass (I used 1 stalk for half the recipe, 2 might have been better). It might be nice with some currants/raisins thrown in for texture and sweetness.


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