Kari Ayam - Cara Membuatnya Praktis dan Mudah
ranked 20 of 960 in Chicken
Kari Ayam
Chicken Curry - Practical and Easy to Make
Bahan
BAHAN 2:
BAHAN 3:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan jintan, adas, dan kapulaga hingga menjadi bubuk.
- Campurkan bumbu bubuk halus dengan bawang putih, bawang merah, jahe, lengkuas, garam, ketumbar bubuk, kunyit bubuk, cabe bubuk, dan merica bubuk, tambahkan air, lalu haluskan semua hingga rata.
- Panaskan minyak goreng, tumis bumbu halus dengan api sedang hingga aromanya keluar dan matang.
- Masukkan daun jeruk, daun kunyit, serai, dan daun salam, aduk rata hingga aromanya keluar.
- Masukkan ayam, aduk hingga berubah warna, lalu biarkan sebentar hingga bagian dasar sedikit browning.
- Tuang 250ml santan, masak sambil diaduk perlahan hingga mengental dan reduce.
- Setelah mengental dan berminyak, tuang sisa santan, masak hingga mendidih sambil sesekali diaduk agar santan tidak pecah.
- Setelah mendidih dan kekentalan pas, matikan api, lalu ambil/buang daun-daun aromatik sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the cumin, fennel, and cardamom into a powder.
- Combine the ground powder with garlic, shallots, ginger, galangal, salt, ground coriander, ground turmeric, ground chili, and ground pepper, add water, then grind everything until smooth.
- Heat the cooking oil, saute the ground spice paste over medium heat until fragrant and fully cooked.
- Add the kaffir lime leaves, turmeric leaf, lemongrass, and bay leaves, stir well until the aroma comes out.
- Add the chicken, stir until it changes color, then let it sit briefly until the bottom is slightly browned.
- Pour in 250 ml of coconut milk, cook while stirring gently until it thickens and reduces.
- Once thickened and the oil separates, pour in the remaining coconut milk, cook until it boils, stirring occasionally so it doesn't split.
- Once boiling and the right thickness, turn off the heat, then remove the aromatic leaves (kaffir lime, turmeric leaf, bay leaves) before serving.
Cook Mode
Kari Ayam - Cara Membuatnya Praktis dan Mudah
Kari Ayam - Cara Membuatnya Praktis dan Mudah
Bahan
BAHAN 2:
BAHAN 3:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan jintan, adas, dan kapulaga hingga menjadi bubuk.
- Campurkan bumbu bubuk halus dengan bawang putih, bawang merah, jahe, lengkuas, garam, ketumbar bubuk, kunyit bubuk, cabe bubuk, dan merica bubuk, tambahkan air, lalu haluskan semua hingga rata.
- Panaskan minyak goreng, tumis bumbu halus dengan api sedang hingga aromanya keluar dan matang.
- Masukkan daun jeruk, daun kunyit, serai, dan daun salam, aduk rata hingga aromanya keluar.
- Masukkan ayam, aduk hingga berubah warna, lalu biarkan sebentar hingga bagian dasar sedikit browning.
- Tuang 250ml santan, masak sambil diaduk perlahan hingga mengental dan reduce.
- Setelah mengental dan berminyak, tuang sisa santan, masak hingga mendidih sambil sesekali diaduk agar santan tidak pecah.
- Setelah mendidih dan kekentalan pas, matikan api, lalu ambil/buang daun-daun aromatik sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the cumin, fennel, and cardamom into a powder.
- Combine the ground powder with garlic, shallots, ginger, galangal, salt, ground coriander, ground turmeric, ground chili, and ground pepper, add water, then grind everything until smooth.
- Heat the cooking oil, saute the ground spice paste over medium heat until fragrant and fully cooked.
- Add the kaffir lime leaves, turmeric leaf, lemongrass, and bay leaves, stir well until the aroma comes out.
- Add the chicken, stir until it changes color, then let it sit briefly until the bottom is slightly browned.
- Pour in 250 ml of coconut milk, cook while stirring gently until it thickens and reduces.
- Once thickened and the oil separates, pour in the remaining coconut milk, cook until it boils, stirring occasionally so it doesn't split.
- Once boiling and the right thickness, turn off the heat, then remove the aromatic leaves (kaffir lime, turmeric leaf, bay leaves) before serving.
Cook Notes
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