Padang-style Chicken Curry

Ingredients

• 1 free-range chicken, cut into pieces
• 1 lime
• 2 lemongrass stalks, crushed
• 5 pieces of kaffir lime leaves
• 3 bay leaves
• 2 turmeric leaves, finely sliced
• 1 pc kandis acid
• 500 ml thin coconut milk
• 300 ml Coconut Milk @karasantan.id
• 2 tsp chicken stock powder
• 1 tsp Salt
• 70 ml Vegetable Oil for frying

Ground spices

• 50 gr Shallot
• 25 gr Garlic
• 50 gr red & green chili
• 15 gr Turmeric
• 10 gr roasted hazelnut
• 10 gr Ginger
• 10 gr Young Galangal
• 1 Tbsp Roasted Coriander
• 1/2 tsp Pepper grains

How to make

• 1. Coat the Chicken Pieces with Lime, Leave for 10 Minutes, Wash until Clean and Drain.
• 2. Sauté the ground spices until fragrant, add the bay leaves, lime leaves, and lemongrass, stir until the spices are cooked, add the chicken and kandis acid, stir well, cook until it changes color, season with salt and powdered broth, pour in the thin coconut milk, and cook with fire. Medium Until Tender Chicken.
• 3. After the gravy has shrunk and the chicken meat is tender, add the thick coconut milk and sliced ​​turmeric leaves and cook while continuing to stir until the coconut milk boils and the spices are absorbed, adjust the taste and serve.

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