CHICKEN CURRY

Material:
800 g chicken cut into pieces
200 ml thick coconut milk from coconuts 1.5
3 tablespoons cooking oil

Seasonings:
a. 2 cm ginger, crushed
b. 2 lime leaves
c. 3  leaves salam koja / curry leaves
d. 2 stalks lemongrass, crushed
e. 2 cm galangal, crushed
f. 1 teaspoon white sugar
g. 1 tablespoon lemon juice
h. 1 teaspoon fine salt

Spices to mashed:
a. 2 pieces dried chilies
b. 7 pieces of red onion
c. 3 cloves garlic
d. 1 teaspoon toasted coriander
e. 4 pieces of hazelnut
f. 4 cm curcumin, roasted
g. 1 teaspoon pepper, roasted
h. ¼ teaspoon cumin, toasted
i. ¼ teaspoon fennel
j. 3 pieces cardamom, take the seeds.

Method:
1. Season the chicken with lime juice and salt. Let stand a few moments to allow the flavors to infuse.
2. Heat oil and saute all the mashed spices until fragrant.
3. Add the galangal, lemon grass lime leaves, salam koja leaves / curry leaves and sugar, stir well.
4. Enter the chicken pieces, stirring until chicken changes color.
5. Pour the coconut milk, cook while stirring occasionally until chicken is cooked and sauce thickens. Remove and serve hot enough for 5 servings.

Sources: Health secret of Turmeric (Kunyit), PT Elex Media Komputindo, Jakarta, 2011.