Medan Vermicelli Curry

Medan Vermicelli Curry Ingredients

• 1 chicken (900gr for 8-12)
• 300 ml thick coconut milk
• 1.5 liters of thin coconut milk
• 250 gr potatoes (peeled, pot2) can be more
• Enough cooking oil to fry the spices
• 2 tsp salt
• 1 tsp sugar
• 1 tsp chicken stock powder
• 1 tbsp curry powder (desaku)

Ground spices

• 10 cloves of red onion
• 8 cloves of garlic
• 20 pcs curly red chili
• 2 cm ginger
• 5 pecans
• 1 tbsp coriander
• 1 tsp cumin
• 1 segment turmeric (1 tsp turmeric powder)

Cemplung Seasoning

• 5 cm cinnamon
• 6 cloves
• 2 pcs of flower
• 5 grains of green cardamom
• 2 lemongrass stalks (crushed)
• 3 sheets of bay leaf
• Curry leaves to taste

How to Make Medan Vermicelli Curry

• Saute ground spices and cemplung spices until fragrant with a little oil, add chicken stir fry until cooked chicken changes color, pour liquid coconut milk, salt, sugar, stock powder and curry spices, cook until chicken is half tender, then add potatoes and cook until chicken is tender and potatoes cooked, finally pour thick coconut milk, let it boil for a while, stir so that the coconut milk doesn't break, taste test, ready to be served
• Medan vermicelli to taste, soak until wilted, boil for a while, drain
• Red chili sauce (if you want it spicier)

Presentation

• Arrange the vermicelli in a bowl, pour the chicken curry, sprinkle with fried onions, ready to serve

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