Name: Chicken Curry
Yield: 1
Ingredients: 1000.0g Kampong Chickens; 3.0g Knorr Lime Powder 400g; 300.0ml Water; 0.0 Salt To Taste; 60.0g Royco Bumbu Kuning Serbaguna 600g; 125.0g Ginger; 100.0g Galangal; 5.0pc Lime Leaves; 3.0pc Bay Leaves; 500.0g Coconut Milk; 20.0g Royco Bumbu Pelezat Rasa Ayam 1kg; 20.0g Sugar; 1500.0ml Water

Kampong chicken curry – a typical Surabaya dish – has a slightly different taste compared to other curry recipes. Try this recipe out for those looking for authentic Indonesian cuisine.

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Preparation

Preparing the Grilled Chicken
- Wash the chicken thoroughly.
- Mix the salt and Knorr Lime Powder with the water, then coat the chicken thoroughly.
- Leave to marinate for a few minutes, then drain.
- Grill the chicken until it's slighly brown.
- Cut chicken according to taste.
Preparing the Chicken Curry
- Sauté all the ingredients– except coconut milk and water – until fragrant.
- Add the grilled chicken into the stir-fried ingredients.
- Add water, heat to boiling, then add the coconut milk.
- Lower the heat and simmer until the curry thickens.
- Serve with rice or lontong.

Chicken Curry

Ingredients

Chicken Curry

Preparing the Grilled Chicken

Preparing the Chicken Curry

Preparing the Grilled Chicken

Preparing the Chicken Curry

Preparation

Preparing the Grilled Chicken

Preparing the Chicken Curry

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