Kari Ayam with Ketupat

  

Kari Ayam with Ketupat

Ingredient

100 g of Crab Stick | ? kg. of chicken thigh cut into pieces | 250 g of potato peel and cut into pieces | 1 of lemon grass cut into pieces and slightly crushed
| 10 g of slice galangal | ? liter of coconut milk | 1 teaspoon of cumin seeds (roasted and ground ) | 1 teaspoon of coriander seeds (roasted and ground )
| 1 piece of cinnamon cut into 2 inch piece | ? teaspoon of ground nutmeg | 1 tablespoon of salt | 30 g of palm sugar | ? cup of fried shallot | Vegetable oil | Ketapat

Ingredient of chilli paste

50 g of red chille | 50 g of chopped shallot | 10 g of garlic | 5 seeds of hazelnut | 20 g of slice fresh turmeric | 8 g of slice ginger | 1 teaspoon of shrimp paste | 2 tablespoons of vegetable oil

Direction

1. Grind all ingredients well.
2. Fried ingredient (No.1), lemon grass, galangal, cumin seeds, coriander seeds, cinnamon, nutmeg.
3. Add coconut milk for boiled then add chicken, potato. Simmer until chicken and potato are soft, season with salt, palm sugar and add Kani Supreme, boil again and set aside
4. Sprinkle with fried shallot and serve with Ketapat
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