Chicken Curry - Kari Ayam

Chicken Curry - Kari Ayam

This is a truly tasty Indonesian chicken curry. You can serve the curry with rice or you can likewise attempt another, for example, bihun, similar to some Indonesian individuals call it Kare Bihun or Bihun Curry.


How To Made :

1 entire unfenced chicken, cut into 8 pieces2 cm galangal, smashed2 straight leaves250 ml cocounut cream (450 ml light coconut milk)2 tbsp chicken stock powder1/2 tsp white sugar

Glue:

5 Asian shallots or 1/2 little red onion3 cloves garlic1 tsp coriander ground1/2 tsp turmeric ground1 tsp salt

Bearings:

Bubble chickens until are only delicate, dispose of the abundance fatHeat 2 tbsp cooking oil in little broil skillet, panfry glue until fragrantAdd glue, galangal and sound leaves into the soupAdd chicken stock and salt, conform the tasteCook for an additional 10 minutes, blending occasionallyRemove from warmth

Trim:

Cabbage, daintily sliceBean sprouts, absorb boiling hot water around 30 seconds, drainedEmping crackersSpring onion, meagerly choppedCelery leaves, meagerly slashed

Stew Sauce :

5 red chillies and 1/2 major tomato, cook in bubbling water for 1 minuteusing nourishment blender, process until smooth (mortar and pestle will do the best)add a tiny bit boiling hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)stir well, prepared to serve.

Serving Recommendation:

Placed veggies into serving bowlSprinkle with spring onion and celerySpoon chicken and soup into the bowlServe with emping wafers and bean stew sauce