 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This mild Indonesian chicken curry usually served for special occasions such as Hari Raya Lebaran ( moslem's celebration after Ramadhan ) . Ingredients:
1 kg chicken piece |
8 hard-boiled eggs (optional) |
1 lime, juice only |
1 liter water |
400 ml coconut cream |
2 stalks lemongrass, bruised |
2 bay leaves |
5 kaffir lime leaves |
1 teaspoon white pepper, toasted |
2 tablespoons coriander seeds, toasted |
1/2 teaspoon cumin seed, toasted |
3 candle nuts (macadamia can be a good substitute ) |
10 shallots |
5 garlic |
2 inches ginger |
2 inches galangal |
1 inch turmeric, roasted |
1 teaspoon salt (to taste ) |
3 tablespoons cooking oil, for stir frying |
Directions:
1. Rub the chicken pieces with lime juice , set aside .
2. Put all the toasted spices , shallots , garlic, galangal , ginger , turmeric, candle nuts in a food processor and blend into paste . You may add a little water or cooking oil to get that smooth paste .
3. Mix the water and the coconut cream in a large sauce pan . Cook it in a low heat . Add the lemon grass , kaffir lime leaves and bay leaves in it .
4. Meanwhile , heat a little oil in a wok . When it's hot stir fry the spice paste until you can smell the beautiful aroma comes out of it . Then add the chicken pieces and continue to stir until the chicken are coated with spice .
5. When the meat is sealed and the coconut milk sauce start to warm up , add the chicken pieces . Turn the heat up and bring it to boil .
6. Lower the heat and simmer for about 30 minute ( or until the chicken are cooked ).
7. Add the hard boiled eggs ( if using ) in the last 10 minutes of cooking time .
8. Garnish with deep fried shallots and serve hot with steamed rice or rice cake .
|
|