Aceh Chicken Curry

Material:

• 1/2 Kg chicken, 50ml tamarind water, 3 tbsp oil samin / margarine, 1bb onion (round slice), 4 cloves garlic (thinly sliced), 3 cm cinnamon, 5 btr cardamom, 10 btr cloves, 1bhn flowers deer / mace, 2 pieces of lemongrass (bruising), and 1 lbr of pandanus leaves.
• Seasoning:
• 1 tsp coriander roaster, 1/2 tsp pepper grains, 1/2 tsp cumin, 1/2 tsp adas, 3 cm ginger, 4 large red chili peppers, 4 btr candlenut, and 400 ml medium coconut milk (all mashed).

How to make:

• Clean and cut chicken according to taste.
• Smear the chicken with tamarind water.
• Saute onions and garlic until fragrant and wilted.
• Add cinnamon, cardamom, cloves, saffron flowers, lemongrass, pandan leaves, and subtle spices.
• After the herbs turn yellow, add the chicken meat. Stir until the chicken meat is stiff.
• Pour the coconut milk, then cook until the chicken is cooked and the sauce is thick, remove it.

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