KUAH SANTAN YANG PENUH REMPAH | Kari Ayam
Resep Rudy Choirudin
Kari Ayam (Chicken Curry)
Bahan
Bahan 1 :
Bahan 2 (dihaluskan) :
Bahan 3 :
Cara Membuat
- Merinet ayam dengan Bumbu Kari dan air. Sisihkan.
- Blender bahan 2 (bawang putih, bawang merah, dan air) hingga menjadi bumbu halus.
- Tumis bumbu halus beserta serai, daun jeruk, dan daun salam hingga harum dan matang.
- Masukkan ayam yang sudah dimerinet, 250 ml larutan santan, garam, dan gula pasir. Masak hingga santan menyusut 40% dan bumbu meresap ke dalam ayam.
- Masukkan 500 ml larutan santan, masak hingga ayam empuk.
- Hidangkan.
Ingredients
Ingredient 1:
Ingredient 2 (ground):
Ingredient 3:
Steps
- Marinate the chicken with the Curry Seasoning and water. Set aside.
- Blend Ingredient 2 (garlic, shallots, and water) into a smooth paste.
- Sauté the ground paste together with the lemongrass, kaffir lime leaves, and bay leaves until fragrant and cooked through.
- Add the marinated chicken, 250 ml of the coconut milk mixture, salt, and granulated sugar. Cook until the coconut milk reduces by 40% and the seasoning is absorbed into the chicken.
- Add 500 ml of the coconut milk mixture, and cook until the chicken is tender.
- Serve.
Cook Mode
Resep Rudy Choirudin
Kari Ayam (Chicken Curry)
KUAH SANTAN YANG PENUH REMPAH | Kari Ayam
KUAH SANTAN YANG PENUH REMPAH | Kari Ayam
Bahan
Bahan 1 :
Bahan 2 (dihaluskan) :
Bahan 3 :
Cara Membuat
- Merinet ayam dengan Bumbu Kari dan air. Sisihkan.
- Blender bahan 2 (bawang putih, bawang merah, dan air) hingga menjadi bumbu halus.
- Tumis bumbu halus beserta serai, daun jeruk, dan daun salam hingga harum dan matang.
- Masukkan ayam yang sudah dimerinet, 250 ml larutan santan, garam, dan gula pasir. Masak hingga santan menyusut 40% dan bumbu meresap ke dalam ayam.
- Masukkan 500 ml larutan santan, masak hingga ayam empuk.
- Hidangkan.
Ingredients
Ingredient 1:
Ingredient 2 (ground):
Ingredient 3:
Steps
- Marinate the chicken with the Curry Seasoning and water. Set aside.
- Blend Ingredient 2 (garlic, shallots, and water) into a smooth paste.
- Sauté the ground paste together with the lemongrass, kaffir lime leaves, and bay leaves until fragrant and cooked through.
- Add the marinated chicken, 250 ml of the coconut milk mixture, salt, and granulated sugar. Cook until the coconut milk reduces by 40% and the seasoning is absorbed into the chicken.
- Add 500 ml of the coconut milk mixture, and cook until the chicken is tender.
- Serve.
Cook Notes
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