Kari Ayam Terung - chicken curry with eggplant from Palembang

chicken curry with eggplant from Palembang

ingredients:

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

 

bumbu

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

 

preparation:

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.