Traditional Indonesian Chicken Curry
Ingredients
- 1 whole free-range chicken
- 500 ml coconut milk
Ground spices
- 12 shallots
- 6 cloves garlic
- 5 candlenuts
- 1 teaspoon cumin
- 1/2 tablespoon coriander
- 1 cm turmeric
- 10 bird's eye chilies
- 5 curly chilies
Additional seasonings
- 3 bay leaves
- 4 kaffir lime leaves
- 1 piece galangal, smashed
- 1 stalk lemongrass, smashed
- Cooking oil
- Water
- Sugar
- Salt
- Fried shallots
Preparation
Sauté the ground spices until fragrant, then add bay leaves, kaffir lime leaves, galangal, and lemongrass
Boil the cut chicken in 1 liter of water, add the sautéed ground spices, and cook until tender
After the chicken is tender, add coconut milk, and season with sugar and salt
Stir until it boils, then turn off the heat
Ready to serve with a sprinkle of fried shallots
Tips
If grinding the spices manually, fry the spice ingredients first, then grind them before sautéing
If blending the spices, add a little oil and water to facilitate blending
