Indonesia Curry Chicken

My yummy creamy chicken curry. To be honest, I wouldn't know how to differentiate what type of curry it is if they were place in front of me. I wouldn't know why it's called Indonesia Curry Chicken either. All I know is that the recipe look simple enough for me to attempt. I copied this recipe from one of mummy's many recipe book. I don't know exactly which book I copied from so there is no way I can credit the writer.

2 Organic chicken drumsticks
2 Organic chicken tights

Marinade (for 30 minutes) and bake the chicken with
1 tbsp oyster sauce
1 tsp soya sauce
in halogen oven at 180 degree for 30 minutes.
If you opt to fry instead (as per recipe) add 1/2 egg and 2 tbsp tapioca flour

I did not use any oil when I roast them in oven. Look at the amount of oil it oozes out from chicken (skin).

Blend the following ingredients
2 red chillies
4 dried chillies
4 garlic cloves
4 shallots
1 tsp turmeric powder (original recipe calls for 2 cm turmeric)
1 tsp galangal powder (original recipe calls for 2 cm galangal)
2 candlenuts
2 tbsp curry powder

3 dried kaffir lime leaves, shredded (the original recipe call for fresh version)
1/2 tsp salt
1 tsp Bional Organic Coconut Palm Sugar (original recipe uses sugar)
200 ml coconut milk 

Sauté the blended ingredients and kaffir leaves with oil over low-medium heat till fragrant (oil separated)

Add in chicken. Stir fry for a minute or two

Add coconut milk, salt and sugar. Bring to boil. 

Reduce fire and let it cook till gravy thicken. Serve with basmati rice

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