Ayam Kalio ISR

This recipe idea came from an ex-colleague. I believed this “Chicken Curry” dish is originated from Padang Indonesia. When I received her WhatsApp message I  quickly Google for more information. There are variants and indeed our #IbuSegalaRempah  can be the base ingredient for this dish.  I tried cooking it once and the feedback is positive, hence I am sharing the recipe here.  For this recipe I  will be cooking with my Philips Pressure Cooker HD2139 (PPC2139)

Ayam Kalio ISR

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Half Chicken cut into 8 pieces, seasoned with a little salt
  • 100 gm #IbuSegalaRempah
  • 200 ml Coconut milk (I used Ayam Btand Reduced Fat)
  • 1 pc Chicken Stock cube (I used Knorr Chicken Cube NO MSG)
  • 1 pc Tamarind peel
  • 3 Kaffir Lime leaves
  • 3 Salam leaves (can use Bay or Turmeric leaves)
  • 2 tbs Cooking Oil


  • Turn on the PPC2139 and set to any mode, I set to Bake Chicken mode,. Add the cooking oil.
  • Once oil has heated up, add the chicken pieces and cook for about 1 or 2 minutes on each side. This step is optional.
  • Next add in all the other ingredients and stir well.
  • Cover the PPC2139, turn vent know to SEAL and set mode to STEAM with KPT 7 minutes.
  • Once the 7 minutes is up, let in the WARM mode for 5 minutes before releasing the pressure manually.
  • Depending on your preference, set to other BAKE mode to simmer for 5 minutes. Switch off the cooker and the dish is ready to be served.


  1. If you are using other brand of Coconut Milkwhich is very thick, use about 50 gm and dilute with 100 ml water.
  2.  For conventional stove top cooking, as it may require longer cooking time use an additional bowl of water.
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Confirm that you are not a bot - select a man with raised hand:

This site uses Akismet to reduce spam. Learn how your comment data is processed.