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Recipe for: Indonesian Rooster Curry
Elements:
700 – 900g Rooster Thighs & Legs
1 Tbsp Coriander Seeds
1 – 2 Tsp Purple Chilli Flakes
1 Tbsp Floor Turmeric
4 Cloves Garlic
1 Medium Onion
1 Piece Ginger Root (15g)
3 Tbsp Peanut Oil
5 Kaffir Lime Leaves
4 Cinnamon Sticks
2 Lemon Grass
300g Coconut Milk
2 Tbsp Sugar
Salt to Style
Technique:
1. Chop the rooster into chew dimension chunks.
2. Finely chop the garlic and onion.
3. Finely chop the ginger and lemon grass.
4. Grind the coriander seeds and chilli flakes.
5. Place the onion, ginger, garlic and lemon grass right into a meals processor and course of for two minutes.
6. Add the grinded spices, turmeric, half of the coconut milk and proceed to course of till easy paste – add 1 – 2 Tbsp water if obligatory.
7. Fry the rooster in a pan for five -8 minutes on excessive warmth after which take away from pan.
8. Warmth the peanut oil within the wok and add the paste and fry for five minutes on medium warmth.
9. Add the lime leaves and cinnamon, fry for two minutes.
10. Add the rooster and cook dinner for two minutes.
11. Add the remaining coconut milk and about 200ml of water.
12. Stir within the ingredients.
13. Add salt, cowl and simmer for an hour on medium warmth.
14. Add sugar and cook dinner for additional 2 minutes.
15. Switch onto a dish and serve with rice.
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