Chicken Curry And What Chicken Curry Seasonings

What Chicken Curry Seasonings?

Finely seasoned 10 pieces of red onion. 5 cloves of garlic. 4 pecans. 2 cm ginger. 3 centimeters of turmeric. 1 tablespoon coriander. 1 teaspoon pepper granules.

What is the difference between Opor Ayam and Chicken Curry?

Opor consists of chicken, eggs, tofu, and tempeh which are usually eaten with ketupat or lontong. Indonesian curry is a combination of Middle Eastern and Indian curry with a thinner sauce than the country of origin.

**Write down What are the Basic Seasonings Used in Cooking Curry *?**

Curry has a mixture of spices such as cumin, pepper, ginger, cloves, coriander, and so on. The mixed taste of various spices makes this dish popular and easy to suit all tastes.

Does Chicken Curry Use Turmeric?

To cook curries usually, spices are needed, such as salam, galangal, candlenut, turmeric, tamarind, cloves, flower of Lawang and many others. So don't be surprised if the aroma makes you want to eat it.

Chicken Curry Ingredients

1 medium size chicken, cut into 2
500 ml water
1 pack of instant coconut milk
2 potatoes
6 dry bay leaves
8 fresh lime leaves
2 lemongrass stalks, crushed
1⁄2 tsp coriander
3⁄4 tsp cumin
1⁄2 tsp ground pepper
2 pieces of flower
1 tbsp curry powder
1 tbsp Chili powder
Sufficient stock powder, sugar and salt
Enough cooking oil
Fried onion for sprinkling

Ground spices

5 pieces of curly red chili
8 large red chilies
5 cloves of garlic
10 cloves of red onion
4 pecan seeds
1 thumb ginger
1 segment of turmeric
1 segment of galangal

How to Make Chicken Curry

1. Heat cooking oil, stir-fry ground spices with bay leaves, lime leaves, and lemongrass until fragrant and cooked
2. Enter the chicken pieces, cook until it changes color, add cooking water until it boils
3. Add curry powder, chili powder, cumin, coriander, star anise, pepper, sugar, salt and powdered stock
4. Correct the taste, if it's right, add coconut milk, stir so that the coconut milk doesn't break
5. Cook until the chicken is cooked and the spices are absorbed
6. Serve and sprinkle with fried shallots