Kari Ayam
fragrant chicken stewed in coconut milk

1 chicken
1/2 tsp salt
1 tbsp asam water
5 cloves of garlic
3 salam leaf
3 serai / sereh / lemongrass, white part
3 cm cinnamon
1/2 tsp nutmeg
5 cloves
3 cardamon
1 tomato
1/2 tsp salt
1 tsp palm sugar
700 ml coconut milk (from 1/2 coconut)
2 tbsp butter

1/2 tsp ketumbar
1/2 tsp pepper
1/2 teaspoon jinten
1/2 tsp fenugreek
3 cm jahe
5 red cabari keriting (curly cayenne pepper)
2 red lomboks
3 kemiri/candle nuts, roasted

Cara membuat:
Cut the chicken into 8 pieces. Cut the garlic into thin slices and the tomato into cubes. Pound or grind the ingredients for the bumbu into a paste. Rub the chicken with the salt and the asam water and let it marinate for 30 minutes.
Heat the butter in a pan and fry the garlic and the bumbu for 3 minutes. Then add the salam, serai, cinnamon, cloves, nutmeg, cardemom and tomato and mix well.
Then add the chicken and fry until it changes colour. Then add the salt, the palm sugar and the coconut milk and cook until done and until the sauce has thickened.

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