Indonesian Chicken and Tofu Curry
Ingredients
- 1 whole chicken, cut into pieces
- 300 grams tofu, cut to taste
- 400 ml thick coconut milk
- 1 liter thin coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 3 bay leaves
- Oil for sautéing, as needed
- Salt, to taste
- Chicken bouillon powder, to taste
Ground spices
- 8 shallots
- 5 cloves garlic
- 2 cm galangal
- 1 cm ginger
- 2 cm lesser galangal
- 4 candlenuts
- 3 teaspoons coriander
- 2 teaspoons pepper
- 1/2 teaspoon cumin
- 1 tablespoon palm sugar
Preparation
Heat oil in a pan, then sauté the ground spices, add bay leaves, kaffir lime leaves, and lemongrass, stir until fragrant.
Add chicken, stir, add thin coconut milk, cook until boiling and chicken is tender.
Add tofu, add thick coconut milk, salt, and chicken bouillon powder, stir until boiling, then adjust seasoning and stir again until boiling and coconut milk is slightly oily, stirring gently to avoid breaking the tofu.
Once cooked, the chicken and tofu opor is ready to serve.
Tips
Can be garnished with fried shallots and chopped green onions if desired.
