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Sunday, April 29, 2018

Indonesian Spicy Chicken Yellow Curry With Chanterelle

Hello everyone, Today I have a new recipe for you. Indonesian spicy chicken curry with chanterelle. As you may know already, that curry in my home country(Indonesia) is kinda traditional food that almost in our daily food. I love curry in some different cooked. There are so many recipe and variation to cook this dish. As my Mom, always cooking curry and almost what she cooked using coconut milk. And always tasted super yummy and authentic. We have green curry, red curry, and yellow curry. Do you get exciting to know more about this recipe? Shall we start? Here we go;


Meal: 4 person
Preparing & cooking time: about 1 hour
Difficulty: middle 
Ingredients:

  • 500-gram chicken fillet
  • 250-gram chanterelle
  • 1 small zucchini
  • 500 ml coconut milk
  • 2 lemongrass 
  • 5 lemon leaves
  • 2 garlic
  • 3 - 4 chilies
  • 2 cm galangal
  • 3 shallots
  • 3 tsp curry powder
  • 1 tsp knoor
  • 1 tsp salt
  • 1 tsp pepper powder
  • 1 tsp vegetable oil
  • 3 kemiri nuts
  • 1 esp coriander powder
  • 4 cherry tomatos
  • 2 cm ginger
  • 4 bars parsley
  • 1 bar spring onion

How to prepare:

  • Peel the skinned garlic, shallot, and galangal. And wash it with warm water some ingredient, like shallot, garlic, kemiri nuts, lemon grass, lemon leaves, chilies, galangal, ginger, and tomato and chanterelle.

  • Wash and clean the chicken meat with warm water and cut them in a small piece like an ice cube. Follow by the zucchini wash it with warm water too, and cut them in half round. 
  • Prepare a pestle stone for all the ingredient to hacked. If you don't have it, don't worry and don't be panic. :) You can use a blender to blend all the ingredient. Such as a garlic, pepper, coriander, kemiri nuts, salt, chilies. If you use pestle stone than hacked them all until really fine and if you use a blender, blend them all into really fine. 
  • Follow by the galangal, ginger, and lemongrass, hacked them just middle halfway, I mean not really fine because you just need the aroma of these ingredients. 
  • Prepare a wok or a big pan, pour vegetable oil about 1 tsp and turn on the fire to the max. 
  • Wait until hot enough and stir fry all ingredients(like garlic, shallot, chilies and etc...include galangal, ginger and lemon grass and lemon leaves(2 bars) that already finished hacked with the curry powder together. Until a bit brown and the aroma of ingredients comes out. 
  • Pour the chicken and zucchini into the wok and fry together with the ingredients, fry and mixed it until a bit brown and tender about 5 until 8 minutes. 
  • Prepare the coconut milk and pour into the wok and mix it together with the chicken. 
  • Follow by chanterelles and knoor together and mix them and you can try to taste it. You can add some more salt, or knoor, or maybe pepper, if you think not enough. 
  • Let them cook for about 15 until 20 minutes and follow by lemon leaves(the rest of 3 bars) for the exotic aroma from the curry. 
  • Cut the cherry tomato in slice round and hack the parsley and spring onion, for the topping. 

@Kintan's Kitchen
Voila......!!!!Indonesian spicy chicken yellow curry is ready to serve. 


 Now the chicken yellow curry is ready to serve with steam rice and a bit omlete. 


Thanks so much again for reading my blog and for your kind comment. Wish you all have a fantastic weekend ahead.
Vielen Dank für Eure besuch auf meinem Blog und für die schöne Kommentare. Ich wünsche Euch allen ein schönes Wochenende voraus. 

With Love xo, 

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2 comments:

Thank you loves, for visiting my blog and leaving some nice comments. I really much appreciated. Don't forget to leave your blog address, that I can visit back your blog. Please keep in touch. xo
  1. Wow, dear Kintan, I am sure this is yummy!
    xx from Bavaria/Germany, Rena
    www.dressedwithsoul.com

    ReplyDelete
    Replies
    1. Awww...thanks so much dear Rena. Yes, it was so yummy. Wish you have an awesome weekend. xo, Kintan.

      Delete

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