Chicken curry

Chicken curry is a dish that is very well known in Indonesia. Chicken curry claimed came from the cultured Java, especially Central Java and East Java to the west. Nonetheless, this cuisine is also widely known in other areas.

Chicken curry is actually a boiled chicken flavored condensed milk plus a variety of spices such as lemongrass, kencur, and so on. In Javanese tradition, the celebration of Eid is usually made festive by creating a rhombus who served with chicken curry and sambal fried liver.

Ingredients and seasonings:

1.     2 whole chicken, cut into 8, fry half cooked
2.     4 large pieces of tofu, cut into 4, fried
3.     2250 cc of 3 coconut milk (condensed and separated aqueous)
4.     4 tsp brown sugar
5.     3 stalk lemongrass, crushed
6.     6 lbr lime leaves
7.     cooking oil for sauteing

Blend:

1.     18 Btr onion
2.     18 cloves of garlic
3.     15 Btr toasted hazelnut
4.     1 tsp coriander roasted
5.     1.5 tsp toasted cumin
6.     3 cm Langkuas
7.     salt to taste

KNOW HOW TO MAKE A chicken curry:

1. Stir-fry until fragrant spices are blended and then pour the liquid milk. Enter the brown sugar, lemon grass, kaffir lime leaves, bring to a boil.
2. Add chicken and tofu that has been fried until gravy half. Enter the thick coconut milk, coconut milk bucket-dipper that is not broken. Cook until slightly thickened milk.