Fusion Recipe: Kip Kerrie Speculaas

 

Kip Kerrie Speculaas

Kip Kerrie Speculaas is a comforting, imaginative fusion dish that bridges traditional Dutch-Indonesian Indorijks comfort food with classic European holiday spice baking. In Dutch kitchens, Kip Kerrie is a beloved, mild yellow chicken curry often served over rice, influenced by decades of shared culinary history with Indonesia. This special variation introduces a unique aromatic twist by incorporating speculaas spices—a fragrant blend of cinnamon, nutmeg, cloves, ginger, cardamom, and white pepper. The result is a velvety, golden chicken stew where savoury coconut curry meets the cozy, gingerbread-like warmth of European spices for an unforgettable, depth-rich flavour profile.


Recipe: Kip Kerrie Speculaas

Prep time: 20 mins | Cook time: 35 mins | Servings: 4


Ingredients

  • The Protein: 1.5 lbs (approx. 700g) boneless, skinless chicken thighs, cut into bite-sized chunks
  • Aromatics & Veg: 1 large yellow onion (finely chopped), 3 cloves garlic (minced), 1 thumb-sized piece of fresh ginger (grated), 1 red bell pepper (sliced)
  • The Curry Base: 2 tbsp mild yellow curry powder, 1 tbsp butter or coconut oil
  • The Speculaas Spice Blend: ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground cardamom, ⅛ tsp ground cloves, ⅛ tsp ground white pepper
  • The Liquid & Creaminess: 1 can (14 oz) full-fat coconut milk, 1 cup chicken broth
  • Thickening & Flavour: 1 tbsp cornstarch mixed with 2 tbsp cold water (optional), 1 tbsp kecap manis (sweet soy sauce) or brown sugar, salt to taste
  • Garnish: Fresh cilantro and toasted sliced almonds

Instructions & Method

Part 1: Sautéing and Spicing

  1. Sear the Chicken: Melt the butter or coconut oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add the chicken chunks, season with a pinch of salt, and sear for 4–5 minutes until lightly browned on all sides. Remove the chicken and set aside on a plate.
  2. Build the Aromatics: In the same pan, reduce the heat to medium. Add the chopped onion and sauté for 4 minutes until translucent. Stir in the minced garlic, grated ginger, and sliced red bell pepper, cooking for another 2 minutes until fragrant.
  3. Bloom the Spices: Sprinkle the yellow curry powder and your custom speculaas spice blend (cinnamon, nutmeg, cardamom, cloves, and white pepper) directly over the aromatics. Stir constantly for 30–60 seconds to toast the spices and unlock their essential oils.

Part 2: Simmering the Curry

  1. Combine: Pour in the chicken broth and full-fat coconut milk, scraping up any delicious browned bits stuck to the bottom of the pan. Stir in the kecap manis or brown sugar.
  2. Simmer: Return the seared chicken pieces and any accumulated juices back into the skillet. Bring the mixture to a gentle boil, then reduce the heat to low.
  3. Cook: Cover the pan and let it simmer gently for 20 minutes, allowing the chicken to become tender and absorb the creamy, spiced curry flavours.

Part 3: Finishing & Thickening

  1. Thicken: If you prefer a richer, gravy-like sauce, stir in the cornstarch-and-water slurry. Simmer uncovered for another 2–3 minutes until the sauce thickens and glosses over the back of a spoon.
  2. Adjust: Taste the curry and add extra salt if necessary. Remove from heat.

Serving & Tips

  • How to Serve: Serve hot over a bed of fluffy jasmine rice or white basmati rice, garnished generously with fresh cilantro and toasted sliced almonds for an extra crunch.
  • Tip for the Spices: Do not be intimidated by the speculaas spices; used in small quantities, they add a subtle, bakery-warm background note that enhances the savoury coconut and curry rather than making the dish taste like dessert.
  • Make-Ahead Tip: Like many curries, Kip Kerrie Speculaas actually tastes even better the next day after the flavours have had overnight to meld together in the refrigerator.



Popular posts from this blog

Eat Well Recipe: Grilled Chicken Banh Mi Bowl

Image
  Grilled Chicken Banh Mi Bowl This vibrant, deconstructed twist on the classic Vietnamese sandwich delivers all the bold, aromatic flavours of a traditional banh mi in a nourishing, grain-based bowl. Combining lean protein, tangy quick-pickled vegetables, fresh herbs, and a savoury-sweet glaze, it makes for a perfectly balanced and deeply satisfying meal. Ingredients 1 lb boneless, skinless chicken breasts (lean protein source) 2 cups cooked brown rice or quinoa (heart-healthy whole grains rich in fibre) 1 cup shredded daikon radish and carrots (for pickling) 1/2 cup rice vinegar combined with 1 teaspoon coconut sugar and a pinch of sea salt (for quick pickling) 1 small cucumber , thinly sliced or cut into matchsticks 1 fresh jalapeño , thinly sliced (optional, for heat) 1 cup fresh cilantro and mint leaves , roughly chopped 1 tablespoon extra-virgin olive oil or avocado oil Marinade & Dressing: 2 tablespoons low-sodium tamari or coconut aminos 1 tablespoon fresh lime...
Read more

Fusion Recipe: Curry Puff Profiteroles

Image
  Th e Curry Puff Profiterole is a playful, sophisticated fusion of French pastry technique and Malaysian street food soul. Traditional curry puffs use a heavy, flaky shortcrust, but this version utilises light, airy choux pastry ( profiteroles ) as the vessel. By swapping deep-frying for baking, we create a delicate crunch that feels indulgent but contains significantly less oil. Filled with a fragrant, spicy potato and chicken (or lentil) dry curry , these bite-sized gems offer a burst of turmeric and cumin in every light-as-air mouthful. It’s an elegant, health-conscious appetiser that brings the heat of Southeast Asia to a classic Parisian form. Ingredients For the Choux: 1/2 cup water, 4 tbsp butter, 1/2 cup all-purpose flour (or whole-wheat pastry flour ), 2 eggs. For the Curry Filling: 1 cup finely diced potatoes (steamed), 1/2 cup minced chicken or cooked lentils , 1 tbsp curry powder, 1/2 diced onion, 1 tsp ginger-garlic paste . Optional: 1 hard-boiled egg, finely...
Read more

Air Fryer Ginkgo Coconut Pudding Tarts

Image
  Air Fryer Ginkgo Coconut Pudding Tarts This recipe offers a unique and subtly sweet treat by combining the creamy richness of coconut pudding with the slightly chewy texture and delicate flavour of finely chopped ginkgo nuts, all baked to golden perfection in the air fryer. Yields: 6 small tarts Prep time: 25 minutes Cook time: 12-15 minutes Ingredients: For the Coconut Pudding Filling: 1 cup full-fat coconut milk ¼ cup granulated sugar 2 tablespoons cornstarch 1 large egg yolk ½ teaspoon vanilla extract Pinch of salt For the Ginkgo: ½ cup shelled and peeled ginkgo nuts (fresh or canned, drained if canned) 1 teaspoon neutral oil (like vegetable or canola) For the Tart Base: 1 sheet (about 13x9 inches) frozen shortcrust pastry, thawed according to package directions Equipment: Air fryer Small oven-safe tartlet moulds (about 3-4 inches in diameter) Sharp knife Cutting board Small saucepan Whisk Small frying pan Fork Instructions: 1. Prepare the Ginkgo: If using fresh ginkgo nuts, e...
Read more