Light Indonesian Chicken Curry Recipe
Author: Arie's Kitchen
Recipe type: Chicken
Cuisine: Indonesian
Serves: 4
- 400gr chicken thigh fillet, skin off, cut into pieces
- 200 coconut milk
- 2 cups of water
- 2 bay leafs
- kafir lime leaf, tear
- 1 lemon grass, bruised
- 4 tbs sweet soy sauce
- 5 chilli paddy, chopped
- 5 cabbage leaf, cut
- 1 tomatoes, cut into 12 pieces
- 1 medium French onion/shallot
- 3 garlic
- ¼ coriander powder
- 1 cm ginger
- 1 cm galangal
- ¼ pepper powder
- a pinch of nutmeg powder
- ¾ tsp turmeric
- salt
- 3 tbs cooking oil
- Make the paste using food processor, or manually ground it.
- Saute the paste, bay leaf, kafir lime leaf and lemon grass until fragrant.
- Add chicken, cook until golden.
- Add coconut milk, water and soy sauce, bring to boil until chicken cooked.
- Add cabbage and tomatoes, cook until cabbage soften/not too soft.
- Taste, turn off the stove, serve chicken tongseng with rice.
Recipe by Arie's Kitchen at https://arieskitchen.net/light-indonesian-chicken-curry-recipe/
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