Ayam Kalio


  • 1 Chicken
  • 16 Shallots
  • 4 Cloves of Garlic
  • 12 Red Peppers
  • 4 cm Turmeric root
  • 2 cm Ginger root
  • 3 cm Galingale root
  • 4 tsp Coriander
  • 1 Coconut
  • 2 Turmeric leaves
  • 4 Kaffir Lime leaves
  • 2 stalks Lemon grass
  • salt to taste


Divide chicken into 8 pieces and set aside.
Grate the Coconut flesh add to 1 ltr. of hot water and puree in your blender.
Chop Shallots, Garlic, Peppers, Turmeric, Ginger and Galingale and puree in blender.
Add this mix to the coconut milk and bring slowly to boil. Add the Chicken, Turmeric, Lime leaves and bruised Lemon grass and simmer for about 1 hour.
Lift the lid from your pan for the last 15 min. of boiling. Remove the leaves and Lemon grass before serving.

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