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Indonesian Curry : Fragrant Indonesian Dried Curry Chicken
Ingredients A
1 fresh chicken of 1.2kg, cut into pieces
½ teaspoon salt
1 tablespoon lime juice
5 tablespoons oil
2 pandan leaves, cut into 2cm pieces
2 stalks lemon grass, finely chopped
5 kaffir lime leaves
2 cumin leaves, coarsely chopped
1 egg, lightly beaten
300ml water
2 tablespoons lime juice
Salt and sugar to taste
Ingredients B (Paste)
100g red chilies
5 cloves garlic
10 shallots
10g ginger
15g galangal
7 candlenuts, roasted
1 teaspoon salt
Method for Cooking Fragrant Indonesian Dried Curry Chicken:
Rub chicken with 1 tablespoon of lime juice and ½ teaspoon of salt, leave aside for at least 15 minutes.
To make Paste: Place ingredients B into a food processor and blend until a fine paste is formed. Remove and set aside.
Heat oil in wok, add in ground paste, pandan leaves, lemon grass, kaffir lime and cumin leaves until fragrant, add in chicken and fry till half-cooked.
Add in beaten egg, stir until egg are cooked, then add water, simmer till chicken is tender and the gravy has thickened.
Lastly stir-mix lime juice, salt and sugar. Ready to serve hot.
Tips: Indonesian style signature is using fragrant leaves like pandan, cumin and kaffir leaves. This dried curry is fragrant due to the pandan leaves, and it's usually served with fragrant rice. You can replace cumin leaves with ¼ teaspoon of cumin powder.
