Cookbook:Kare Ayam  From Wikibooks, open books for an open world
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Indonesian Cuisine  Kare Ayam (Chicken Curry) is one of the
signature dishes of Indonesian cuisine. In spite of the name
"curry", this dish does not use Indian curry spice, and is
actually a spicy but sweet dish.  Makes 4 servings.      1. Wash
chicken parts.   2. In a food processor (or mortar and pestle)
grind the garlic, ginger, kimiri nuts, turmeric, galangal, hot
chilies, and terasi into a paste (bumbu).   3. In a wok or
skillet, cook the paste over medium heat for 1 minute.   4. Add
the chicken parts to the wok and brown.   5. Add the shallots,
lemongrass, kaffir lime leaves, and salam leaves to the wok and
sauté for another minute.   6. Add the coconut milk and bring to
a light boil.   7. Simmer on low heat for 10 minutes.  Notes,
tips, and variations[edit]    • Serve with white rice (nasi
putih), yellow rice (nasi kuning), or coconut rice (nasi uduk).
• Top with fried shal