Let's Try to Cook Chicken Curry from Aceh, Indonesia :)

Today's culinary I want to show a traditional culinary from Aceh, Indonesia and that has existed since ancient times, Achehness Chicken Curry.

The people of Indonesia must be familiar with the name of the Achehness Chicken Curry, that tastes very tempting, and this cuisine is usually served as a lunch with the family.

Acehness Chicken Curry is very famous for its marinade consisting of a variety of traditional spices traditionally hereditary, so that taste is also typical and only the Acehness itself can make this delicious curry better.

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Almost throughout Acehness makes this cuisine the main dish on special occasions such as weddings, and certain other days.

It may be said that this cuisine is a tradition of the forefathers. One of the uniqueness of this Acehness chicken curry dish is to add a typical flavor of Aceh that does not exist in other areas, namely "U Neulheu" or grated coconut that roasted and mashed. With the "U Neulheu", certainly add the taste of this cuisine itself.

Even many rice stalls in Aceh that provide this shade, people who sell savory rice in carts, making this Aceh chicken curry as its main side dish. No wonder if this dish is a kind of meat curry like "Rendang" in West Sumatra which became his trademark

Well my hive friends all, today I will share you traditional recipes that have become traditional food in Aceh province the hereditary

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Spices and herbs

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U Neulhue (grated coconut that roasted and mashed)

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Ingredients

1 chicken
25 gr U neulheu (coconut roaster)
A little oil for sauteing
Salt to taste

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Ingredients

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Spices:
10 pieces of dried red chili
3 pieces of onion
3 cloves of garlic
2 tablespoons coriander seeds
1 tbsp pepper
2 tbsp cumin
1 pinky ginger
1 segment of turmeric
3 candlenuts
5 cardamom grains
3 pieces of lawang flower
2 teumeurui leaves (curry leaves)
2 stalks of lemongrass
3 bay leaves
2 pieces of pandan leaves
2 pieces of lime juice

How to make :

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• Chick out the feathers until clean, and wash with water. Then, grilled with a grill over medium heat. Then cut into chickens, set aside.

• Puree dried chili that has been soaked, puree also onion, garlic, coriander, pepper, cumin, ginger, turmeric and candlenut.

• Sauté one pieces of onions, cardamom, lawang flower, teumurui leaf, lemongrass, bay leaf, and pandan leaves are inferred. When it is fragrant, insert chicken pieces and spices together in unison. Give lemon juice. If the spice is already bulging, put half the water in the pan, then put salt, stirring.

• Cook until cooked, marked with boiling sauce and meat becomes tender. Lift and serve.