Chicken Curry

Redefining Recipes for the Digital Age

Ingredients

Wash the chicken then cut it into 8 pieces (or according to taste)
Finely ground spices (10 shallots, 5 garlic cloves, 3 candlenuts, 1.5 teaspoons of ground coriander, 1 teaspoon of ground turmeric, 1 teaspoon of cumin.
Prepare a frying pan, add 3 tablespoons of oil, saute all the ground spices and Cemplung (1 stalk of crushed lemongrass, 2 bay leaves, 4 lime leaves, 2 thumb joints of crushed Laos (thinly sliced), saute until cooked and fragrant. (Over low heat)
Add the chicken, stir well with the spices, wait until it changes color then pour in water (±600ml) until it is submerged. Cook until the water boils (±10 minutes) reduce the heat. Cover.
then add the coconut milk, cook over low heat while stirring occasionally so that the coconut milk does not curdle. Add salt (1 teaspoon), brown sugar and 1/2 tablespoon of flavoring (Royco, powdered stock)
Cook until chicken stock appears on the surface of the curry sauce (until cooked). Turn off the heat and sprinkle with fried shallots.
Chicken curry is cooked and ready to be served