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Javanese Chicken Curry Instant Pot

  • Author: Rosie
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Indonesian


Java Gulai Ayam - Indonesian Chicken Curry.



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)


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. 


  • Calories: 455