Chicken Curry "Kari Ayam"
Curried Chicken "Kari Ayam" has become a hallmark of India's society but this dish is also popular in Indonesia. The broth is very aromatic and bersantan makes it very tempting to glance at lunch or dinner. Curried Chicken can be made as a side dish to be eaten with rice or roti prata. This menu can also be found when the Widths in lieu of a opor ayam. At first glance there is no difference between opor chicken with Curry Chicken. It's just using more chicken curry spices and more attractive because it is red. This time the recipe to make chicken curry is very easy and practical to try at home. Yuk refer to the recipe.
Materials
-1 chickens, cut into sections
-700 cc coconut milk
-4 pieces of potato, cut into cubes
-2 sections galangal, crushed
-2 stalks serai, crushed
-4 sheets of Kaffir lime leaves
-2 tsp salt
½-1 tsp sugar
Spice paste
-8 grains of red onion
-6 garlic cloves
-6 grains candlenut, sangria
-4 pieces of red chilli
-1 tsp ground coriander
-2 cm turmeric
-2 cm ginger
-½ TSP cumin
How To Make A
-Blend all ingredients are mashed. Set aside.
-Sauteed ingredients already mashed until aromatic. Add the galangal, Lemongrass, lime leaves and while stirring until aromatic.
-Enter the chicken and mix until the entire surface of the chicken well blended with herbs.
-Add coconut milk gradually with stirring constantly so as not to break the coconut milk. Add sugar and salt. Stir it back up to a boil.
-Input potato chunks, wait until the potatoes are tender.
-Lift and serve while warm.