KARI AYAM KENTANG || Siap-siap Makan Sampai Lupa Kenyang !!
Resep
Chicken and Potato Curry
Bahan
Bahan yg dihaluskan :
Cara Membuat
- Masukkan semua bahan bumbu halus ke dalam chopper; gunting dulu cabe keringnya supaya lebih gampang dihaluskan.
- Tambahkan minyak sayur secukupnya supaya bumbu lebih mudah halus, lalu haluskan sampai lembut dan sisihkan.
- Potong 500 gr kentang sesuai selera.
- Panaskan minyak sayur secukupnya di wajan.
- Masukkan kentang dan goreng sampai berkulit saja, tidak perlu sampai matang, supaya tidak gampang hancur saat dimasak.
- Angkat kentang dan tiriskan.
- Dengan minyak yang sama, masukkan bumbu halus dan tumis.
- Masukkan 2 helai daun salam.
- Tambahkan 1/2 sdm bubuk kari untuk memperkuat aroma karinya.
- Setelah bumbunya wangi, masukkan 700 gr potongan ayam dan masak sampai dagingnya berubah warna.
- Tuang 600 ml santan encer, lalu aduk rata.
- Tambahkan 2 sdt gula pasir dan 2 sdt garam, aduk kembali.
- Masukkan kentang goreng, lalu masak sambil terus diaduk supaya santannya tidak pecah.
- Setelah ayam dan kentangnya cukup empuk, tuang 100 ml santan kental.
- Masak sambil diaduk sampai mendidih, lalu tes kentang dengan garpu; kalau mudah ditusuk berarti sudah matang.
- Angkat kari dan sajikan.
- Taburi dengan bawang goreng supaya lebih wangi, lalu nikmati bersama nasi hangat.
Ingredients
Spice paste :
Steps
- Put all the spice paste ingredients into a chopper; snip the dried chillies first so they blend more easily.
- Add a little vegetable oil so the spices grind more easily, blend until smooth, then set aside.
- Cut 500 g of potatoes into pieces as you like.
- Heat enough vegetable oil in a pan.
- Add the potatoes and fry just until a skin forms, not until cooked through, so they hold their shape later.
- Lift the potatoes out and drain.
- Using the same oil, add the spice paste and saute it.
- Add 2 bay leaves.
- Add 1/2 tbsp curry powder to deepen the curry aroma.
- Once the paste smells fragrant, add 700 g of chicken pieces and cook until the meat changes colour.
- Pour in 600 ml thin coconut milk and stir well.
- Add 2 tsp sugar and 2 tsp salt, then stir again.
- Add the fried potatoes and keep stirring as it cooks so the coconut milk does not split.
- Once the chicken and potatoes are tender, pour in 100 ml thick coconut milk.
- Cook while stirring until it boils, then test a potato with a fork; if it pierces easily it is done.
- Take the curry off the heat and serve.
- Sprinkle with fried shallots for extra aroma and enjoy with hot rice.
Cook Mode
KARI AYAM KENTANG || Siap-siap Makan Sampai Lupa Kenyang !!
Chicken and Potato Curry
KARI AYAM KENTANG || Siap-siap Makan Sampai Lupa Kenyang !!
KARI AYAM KENTANG || Siap-siap Makan Sampai Lupa Kenyang !!
Bahan
Bahan yg dihaluskan :
Cara Membuat
- Masukkan semua bahan bumbu halus ke dalam chopper; gunting dulu cabe keringnya supaya lebih gampang dihaluskan.
- Tambahkan minyak sayur secukupnya supaya bumbu lebih mudah halus, lalu haluskan sampai lembut dan sisihkan.
- Potong 500 gr kentang sesuai selera.
- Panaskan minyak sayur secukupnya di wajan.
- Masukkan kentang dan goreng sampai berkulit saja, tidak perlu sampai matang, supaya tidak gampang hancur saat dimasak.
- Angkat kentang dan tiriskan.
- Dengan minyak yang sama, masukkan bumbu halus dan tumis.
- Masukkan 2 helai daun salam.
- Tambahkan 1/2 sdm bubuk kari untuk memperkuat aroma karinya.
- Setelah bumbunya wangi, masukkan 700 gr potongan ayam dan masak sampai dagingnya berubah warna.
- Tuang 600 ml santan encer, lalu aduk rata.
- Tambahkan 2 sdt gula pasir dan 2 sdt garam, aduk kembali.
- Masukkan kentang goreng, lalu masak sambil terus diaduk supaya santannya tidak pecah.
- Setelah ayam dan kentangnya cukup empuk, tuang 100 ml santan kental.
- Masak sambil diaduk sampai mendidih, lalu tes kentang dengan garpu; kalau mudah ditusuk berarti sudah matang.
- Angkat kari dan sajikan.
- Taburi dengan bawang goreng supaya lebih wangi, lalu nikmati bersama nasi hangat.
Ingredients
Spice paste :
Steps
- Put all the spice paste ingredients into a chopper; snip the dried chillies first so they blend more easily.
- Add a little vegetable oil so the spices grind more easily, blend until smooth, then set aside.
- Cut 500 g of potatoes into pieces as you like.
- Heat enough vegetable oil in a pan.
- Add the potatoes and fry just until a skin forms, not until cooked through, so they hold their shape later.
- Lift the potatoes out and drain.
- Using the same oil, add the spice paste and saute it.
- Add 2 bay leaves.
- Add 1/2 tbsp curry powder to deepen the curry aroma.
- Once the paste smells fragrant, add 700 g of chicken pieces and cook until the meat changes colour.
- Pour in 600 ml thin coconut milk and stir well.
- Add 2 tsp sugar and 2 tsp salt, then stir again.
- Add the fried potatoes and keep stirring as it cooks so the coconut milk does not split.
- Once the chicken and potatoes are tender, pour in 100 ml thick coconut milk.
- Cook while stirring until it boils, then test a potato with a fork; if it pierces easily it is done.
- Take the curry off the heat and serve.
- Sprinkle with fried shallots for extra aroma and enjoy with hot rice.
Cook Notes
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