Chicken curry has become a hallmark of Indian society but this dish is also well known in Indonesia. The juicy and very aromatic sauce makes it very tempting to glance at lunch or dinner. This chicken curry can serve as a side dish to eat with rice or with bread prata. This food menu can also be found during Lebaran as a replacement chicken opor. At a glance there is no difference between chicken opor and chicken curry. It's just that more chicken curry using spices and more attractive color because of red. This time the recipe for making chicken curry is very easy and practical to try at home. Let's see the recipe.
Ingredients
- 1 chicken country or village, cut into several parts
- 700 cc coconut milk
- 4 pieces of potatoes, cut into boxes
- 2 segments galangal, keprek
- 2 stalks of lemongrass, keprek
- 4 leaves of lime leaves
- 2 tsp salt
- 1 ½ tsp sugar
Softened seasoning - 8 grains of red onion
- 6 cloves of garlic
- 6 grains of pecan, sangria
- 4 pieces of red pepper
- 1 tsp coriander
- 2 cm turmeric
- 2 cm ginger
- ½ teaspoon cumin
How to make
- Blend all smoothed ingredients. Set aside.
- Stir-fry ingredients until fragrant. Add the galangal, lemongrass, and lime leaves until fragrant while stirring.
- Enter the chicken and stir until the entire surface of the chicken mixed well with spices.
- Add the coconut milk slowly with stirring so that the coconut milk is not broken. Add sugar and salt. Stir back until boiling.
- Put potongannan potatoes, wait until the potato is tender.
- Lift and serve while warm.