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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