At first glance it does look like native chicken curry opor chicken, the difference lies in the spices used. Characteristics of native chicken curry generally has a spice flavor characteristics that are stronger than chicken opor.
This native chicken curry is perfect when served with family because it tastes very appetizing. Let's see the complete recipe;
Material :
- 1 young village chicken, cut to taste
- 2 potatoes (peeled, chopped)
- 6 pieces of orange leaf
- 1 curry leaf stalk (siangi, just take the leaves)
- 1 lemongrass stalk, compress it
- 2 bay leaves
- 2 radiating segment of the galangal
Ground spices :
- 2 sdm madras curry powder
- 1 tablespoon of chili powder
- 8 red onions
- 4 pieces of garlic
- 4 candlenuts
- 4 red chilies
- 2 cm jahe
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 turmeric segment
Sufficient thick coconut milk, coconut milk, salt, sugar, mushroom broth
How to make :
- Wash the chicken that has been cut, fry briefly remove the drain and set aside.
- Saute ground spices and other ingredients until fragrant and fragrant, add enough thin coconut milk with coconut milk, salt, mushroom broth and allow it to boil until the chicken begins to tender.
- Then add the potatoes ** cook until all the seasoning is seeping into the chicken meat
- Add thick coconut milk and let it boil again stirring so that the coconut milk does not break or clot, taste correction. ready to serve
** because the potatoes are easily tender when the chicken is nearing it gets ripe
