Chicken curry
Material:- 900 gr Chicken
- 1 teaspoon salt
- 1 tablespoon Lime Water
- 4 tablespoons cooking oil, for sauteing
- 2 stalks lemongrass, crushed
- 6 pieces of orange leaves
- 2 bay leaves
- 1500 ml coconut milk, from 1 coconut
- 1 tablespoon curry powder Spices
- Kesum Leaves 25 gr
Subtle Seasonings:
- 10 grains Shallots
- 5 cloves garlic
- 5 pieces of red pepper
- 2 cm Ginger
- 2 cm turmeric
- 2 cm galangal
- 1 1 / 2 teaspoon salt
How to make
- Cut the chicken bones following into 22 parts. input of salt and lime juice until blended, set aside for 20 minutes.
- Heat oil in a skillet, then ground spices, lemon grass, lime leaves and bay leaves until fragrant. Add chicken, stirring until chicken is stiff, cover the skillet.
- Cook until the water dries, pour the coconut milk. Bucket-dipper coconut milk until boiling, put the curry, stir and reduce heat.
- Cook until slightly thickened coconut milk and oily, enter kesum leaves, stir, remove from heat.
- Move right into the container to cook food, serve
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Published: 2011-02-28T03:54:00-08:00
Chicken curry
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