Name: Chicken Curry
Total time: 45 min
Yield: 4
Ingredients: 4 pieces of chicken; 2 tbsp of cooking oil; 500 ml of liquid coconut milk; 3 tbsp of tamarind water (tamarind paste mixed with water); 1 lemongrass, crushed; 2 bay leaves; 2 tsp cinnamon powder (or 3-4 cm cinnamon); 1 tsp nutmeg powder; 4 cloves; 4 large red chilies; 4 shallots; 3 garlic; 2 tsp turmeric powder; 1 tsp ginger powder; 1 tbsp galangal; 2 tsp coriander; 1 tsp cumin; 1 tsp pepper; 1 tsp salt

CATEGORY

easy

indonesian

chicken

halal

Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

A dish that cooks with coconut milk and a lot of spices inside. “”

Easy to cook and delicious Chicken Curry.

Gulai/curry is a dish that contains spices and some special seasonings. In general, this dish is a typical Indonesian Chicken Curry with a thick, rich, and savory sauce that can be found in Sumatra. Curry is not only found in Indonesia but other countries such as Malaysia and Singapore. It is not too spicy but if you like spicy, you can add more red chilies. Chicken Curry is very rich in taste due to the strong seasoning made from different spices and marinated with chicken. The ingredients and method of Chicken Curry vary in some cities. For example, in Java, the color of gulai is mostly light yellow, while curry in Sumatra is reddish. The curry in Palembang uses ingredients such as shallots, garlic, turmeric, turmeric leaves, and pineapple. For another difference, tamarind is often added to Javanese curry, giving it a slightly sour taste compared to the other curry. The meat used for curry can be chicken, beef, goat, or seafood. This thick yellow spice sauce can be found in Padang or Minangkabau. The yellow color of curry comes from turmeric, this is a main ingredient when you make Chicken Curry. It's very easy to cook this curry, you just need to prepare all the necessary ingredients, then follow these steps to make Chicken Curry.

YIELDS 4 serving(s)

TOTAL TIME 45 minute(s)

Ingredients

4 pieces of chicken
2 tbsp of cooking oil
500 ml of liquid coconut milk
3 tbsp of tamarind water (tamarind paste mixed with water)
1 lemongrass, crushed
2 bay leaves
2 tsp cinnamon powder (or 3-4 cm cinnamon)
1 tsp nutmeg powder
4 cloves

Mashed Ingredients

4 large red chilies
4 shallots
3 garlic
2 tsp turmeric powder
1 tsp ginger powder
1 tbsp galangal
2 tsp coriander
1 tsp cumin
1 tsp pepper
1 tsp salt

Steps

Cut the chicken into 4 pieces.

Heat the oil, add all the mashed ingredients and cinnamon, nutmeg powder, and cloves, stir until fragrant.

Put in the chicken, bay leaves, and lemongrass. Then, stir well.

Cook until the chicken is cooked and the liquid is slightly shrunk.

After that, put in the liquid coconut milk and tamarind water. Boil it, then reduce heat, cook until the chicken is tender and the sauce tastes as desired and slightly thickens.