Indonesian curry with potatoes, eggs, and meat — aromatic, warming, easy.
Kare (Indonesian curry) is simpler and sweeter than most Asian curries — meat or chicken is cooked in a coconut-based curry sauce with potatoes and hard-boiled eggs, flavored with turmeric, garlic, ginger, and spices. It's served with rice and is a family favorite for its comforting, not-too-spicy flavor profile. Every Indonesian family has a kare recipe.
Serves 6
Heat oil. Add onion, garlic, ginger. Cook until fragrant, 3 minutes.
Add turmeric, cumin, coriander. Cook 1 minute.
Add meat and brown on all sides.
Add coconut milk, water, and potatoes. Bring to boil, then simmer for 45 minutes until potatoes are tender and meat is very soft.
Add eggs and sugar. Taste and adjust salt. Serve with rice.
Don't overcook the potatoes — they should hold their shape.
Sugar balances the spices — don't skip it.
Add green peas or carrots.
Make with seafood instead of meat.
Refrigerate up to 4 days.
Kare is eaten in Indonesian homes daily and is particularly popular in Java, where it's served at family dinners and celebrations.
Yes, but Indonesian kare traditionally uses turmeric as the main spice, not a complex curry powder.
Per serving (450g / 15.9 oz) · 6 servings total
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