The Indonesian variant of the chicken potato curry or "Kari Ayam" is a creamy, soft, super aromatic soup that is cooked in different variations depending on the region.

This variant comes from the north of Bali. Adding the chicken and potatoes transforms this soup into a full main course that can be served with rice or ("Asia / Mie") noodles, as you like.

Leftover curry tastes even better the next day, as the flavors can then be completely absorbed into the chicken and potatoes overnight.

recipe

Ingredients:
700g chicken breast fillet or chicken legs
700g potatoes
125g cream
300ml coconut milk
250ml water
1 Glas     RINDU NUSANTARA CHICKEN POTATO CURRY Gewürzsoße

Preparation:.

1. Cut the chicken into 4-5 cm pieces
2. Cut the potatoes into 3cm cubes
3. RINDU NUSANTARA CHICKEN POTATO CURRY Gewürzsoße in Öl 2 Minuten anbraten
4. Add the chicken and cook for another 3 minutes
5. Add water, cream and coconut milk & simmer for 5 minutes
6. Add the potatoes and simmer on medium heat for about 40 minutes
7. Serve with jasmine rice