This is a really delicious Indonesian chicken curry. You can serve the curry with rice or you can also try another such as bihun, like some Indonesian people call it Kare Bihun or Bihun Curry.
Ingredients:1 whole free range chicken, cut into 8 pieces2 cm galangal, smashed2 bay leaves250 ml cocounut cream (450 ml light coconut milk)2 tbsp chicken stock powder1/2 tsp white sugar
Paste:
5 Asian shallots or 1/2 small red onion3 cloves garlic1 tsp coriander ground1/2 tsp turmeric ground1 tsp salt
Directions:
Boil chickens until are just tender, discard the excess fatHeat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrantAdd paste, galangal and bay leaves into the soupAdd chicken stock and salt, adjust the tasteCook for another 10 minutes, stirring occasionallyRemove from heat
Garnish:
Cabbage, thinly sliceBean sprouts, soak in hot water about 30 seconds, drainedEmping crackersSpring onion, thinly choppedCelery leaves, thinly chopped
Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minuteusing food blender, process until smooth (mortar and pestle will do the best)add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)stir well, ready to serve.
Serving Suggestion:
Put veggies into serving bowlSprinkle with spring onion and celerySpoon chicken and soup into the bowlServe with emping crackers and chili sauce
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