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Chicken green chilie ( Ayam Cabai Hijau )

1 chicken, cut into 12 parts
1 teaspoon tamarind water
2 tsp salt
1 tbsp tamarind water, extra
20 pieces of red chili
3 tablespoons cooking oil
1000ml coconut milk from ½ coconut
2 pieces of orange leaves
1 bay leaf
1 sheet turmeric leaf

Subtle Seasonings:
100 gr green chili
10 grains of red onion
6 cloves garlic
4 items hazelnut roaster
1 tablespoon toasted coriander
1 vertebra ginger
2 segment grilled turmeric
3 stalks lemongrass, take the whiteness
1 vertebra galangal
2 tsp salt

How to make:
1. Prepare 1 whole chicken, cut into 12 parts, wash and then coat with tamarind water and salt. Let stand for 30 minutes.
2. Heat oil, saute ground spices until fragrant. Enter lime leaves, bay leaves and turmeric leaves. Stir until wilted. Enter the chicken pieces along perendamnya. Stir, and cook until chicken changes color.
3. Pour coconut milk and cayenne pepper, reduce the heat and cook until the chicken is cooked and the coconut meat a little dry. Add 1 tablespoon extra tamarind water and cook about 15 minutes longer. Stir quickly and remove from heat.

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