Javanese Chicken Curry Instant Pot

See our Beef Rendang and Nasi Kuning (Yellow Rice) two other great Indonesian favorite dishes.

Javanese Chicken Curry Instant Pot

Java Gulai Ayam – Indonesian Chicken Curry.
Prep Time30 mins
Cook Time25 mins
Course: Dinner
Cuisine: Indonesian
Calories: 455kcal
Author: Rosie

Ingredients

  • 1 quill cinnamon 1/2 teaspoon powder
  • 2 star anise
  • 5 cardamon pods
  • 7 cloves garlic
  • 1 tablespoon Coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 lemongrass
  • 9 shallot cloves
  • 2 large chilli – deseeded
  • 0.3 oz ginger 10g
  • 0.17 oz galangal 5g
  • 0.3 oz turmeric 10g
  • 14 oz coconut cream 400g
  • 10.5 oz chicken stock 300g
  • 1 tablespoon brown sugar
  • 6 kaffir lime leaf If you have them
  • 2 tablespoons of oil
  • 2 lbs chicken 1kg
  • 2 small potatoes cut into big chucks 2 inches

Instructions

  • First, wash the Chicken – Traditional Way To Wash Chicken.
  • Wash the chicken first with water and then sprinkle 1 teaspoon of salt.  Then add 2 tablespoons of lemon juice.
  • Mix these well all around the chicken – this adds to the taste and cleanliness. Leave this mix with the chicken as it adds to the taste of the overall dish. (see photo above)

Prepare the Curry Paste

  • Using a stick blender or food processor and add the roughly diced shallots, garlic, sliced turmeric, sliced galangal, chopped and deseeded chili, and blend until it is a nice slight runny paste.
  • Stop from time to time and wipe down the sides of the food processor bowl with a spatula so all the ingredients are blended evenly. 
  • (Tip you can also add a little chicken stock (a teaspoon or so) just to give a little wetness to the paste. )

Cook The Curry Paste And Other Ingredients

  • Set the Instant Pot to Sauté.
  • Add the curry paste to the Instant Pot bowl with a tiny amount of oil.
  • You want to cook out the paste to bring out the flavor – then add the lemongrass (after crushing it) and bruise the kaffir lime leaves as you add them. (If you do not have these just leave them out)
  • Then add all the other ingredients – except the potatoes and the chicken.
  • Stir this well so it is evenly mixed.
  • Into you wet mix – now add the potato and chicken and stir gently but well so that the wet mix goes all over them.
  • Now you are ready to cook.
  • Set the Instant Pot to high pressure for 15 minutes, and let it naturally release the pressure for 10 mins after the timer has beeped. 

Nutrition

Calories: 455kcal

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