087e Chicken Curry (Kare Ayam)
English
Ingredients
500 grams Chicken cut into small pieces
1 stalk Lemon grass crushed
200 ml Thin coconut milk mix 100 ml water with 100 ml coconut cream
150 ml Coconut cream
3 pcs Fragrant lime leaves
2 1/2 cm Ginger peeled, fried
4 tbs. Vegetable oil
4 cloves Cloves garlic
6 cloves Shallots
1 tbs. Palm sugar
3 cm Galangal crushed
3 pcs Candle nuts fried
2 pcs Salam leaves
3 cm Turmeric peeled, fried
1/2 tsp. Salt to taste
1/2 tsp. Pepper to taste
Directions
Blend garlic, shallots, turmeric, candle nuts and ginger into a paste using a mortar and pestle or food processor.
In a frying pan place four tablespoons vegetable oil and curry paste. Stir over a medium heat until the color turns golden. Add lime leaves, lemon grass, galangal, salam leaves, sugar, pepper.
Add chicken and stir. Add thin coconut milk simmer for a few minutes until the chicken is tender.
Turn the heat down, add the coconut cream and simmer to reduce the sauce. If it becomes too thick, add a little water or more coconut milk. Remove from heat when the chicken is cooked and sauce has become the desired consistency