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Kari Ayam Terung
chicken curry with eggplant from Palembang

500g chicken
500 ml of water
200g aubergine
250 ml coconut milk
10 salam leaves
4 cloves
3 cm cinnamon
3 green chilies
3 red chilies
1 tomato
5 shallots
5 cloves garlic
2 red chilies
2 cm jahe
2 cm kunyit
1 tsp salt
1/2 tsp palm sugar
4 cardamom, roasted
2 tsp ketumbar, toasted
1/2 tsp jinten, toasted
1/2 tsp fennel, toasted
1/2 teaspoon pepper
1/4 teaspoon nutmeg
Cara membuat:
Cut the chicken into pieces, the chilies into strips and tomatoes into pieces. Cut the eggplant into strips. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a pan the oil and fry the paste with the salam, cinnamon, cloves and chilies for 5 minutes. Add the tomatoes and the chicken and cook until the color of chicken changes. Add the water and cook chicken until half cooked. Add the eggplant and fry it gently. Add the coconut milk and cook until tender and the sauce has thickened.
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