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Chicken Curry
Curry is a mixing spices of cumin, pepper, ginger, clove, coriander, and many others. The mixing make this dish popular and easy to match in every tongue.
Ingredients
Chicken Curry
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Thin Coconut Milk 1000.0 ml
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Coconut Milk 200.0 g
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Onions 66.67 g
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Coriander 2.0 g
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Hazelnut 18.0 g
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Chilli 10.0 g
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Tumeric 50.0 g
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Galangal 25.0 g
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Lemongrass 20.0 g
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Bay Leaves 2.0 g
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Lime Leaves 3.0 g
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Kampung Chicken 400.0 g
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Salt 18.0 g
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Brown Sugar 8.0 g
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Royco Chicken Powder - 6 x 1 kg 3.0 g
Preparation
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Chicken Curry
- Mashed onion, garlic, coriander, nutmeg, red chillies, turmeric and galangal.
- Sauté the ingredients that have been mashed with 5 tbsp. of cooking oil until fragrant.
- Pour the watery coconut milk, addin bay leaves, kaffir lime leaves, lemongrass, salt and brown sugar, bring to a boil.
- Add in chicken pieces into the boiling broth, shred cooked chicken meat.
- Add thick coconut milk and coconut milk into the liquid, bring to a boil again.
- Presentation: Place blanched noodlesinto aserving bowl, add shredded chicken, sliced boiled carrots, sliced green onions and sliced boiled egg, flush with curry sauce, add lime juice and sprinkle with fried onions.
