Halal Recipes for Chiken Curry from Indonesia
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. In traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée.
Ingredients for Chiken Curry from Indonesia:
- 1 chicken, cut into pieces
- 1 pack of instant coconut milk
- 200 ml thick coconut milk
- 3 cloves of garlic
- 8 cloves of red onion
- enough cayenne pepper
- 1 large red chili
- salt to taste
- sugar to taste
- 4 pecans
- 1/4 segment a little ginger
- 1 segment kencur
- 1 segment of turmeric
- 1 segment of galangal
- enough cumin
- 2 lime leaves
- nutmeg powder to taste
- pepper powder to taste
- coriander powder to taste
- 1 lemongrass stalk, crushed
- oil for frying
- water
Make fine spices for Chiken Curry from Indonesia
Prepare a blender, then puree the garlic, onion, cayenne pepper, red chili, candlenut, ginger, salt, sugar, kencur, turmeric, galangal, cumin, coriander, pepper, and nutmeg.
How to cook Chiken Curry from Indonesia
- Add the chicken pieces and stir until well combined. Pour in the instant coconut milk, then cook while stirring until the coconut milk boils.
- Add thick coconut milk, then cook again, stirring constantly. Cook until the chicken is cooked and the coconut milk boils a second time.
- Taste the curry you have made. If it is appropriate, lift and the chicken curry is ready to be served.
This Recipe is Halal Insha Allah
Halal Recipes for Chiken Curry from Indonesia
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