The milder version of curry from Java, white curry actually. Fragrance of lemongrass, salam leaves and galangal. Serve with white rice with Sambal and platter or raw vegetables Lalapan or compressed rice. "Sugeng Dahar..."
1 chicken (3lb) devided into 18 parts
1 tsp salt
2 TB lemon juice
1/2 can coconut milk
1 stalk lemon grass, white part only, bruised
2 salam leaves
4 kaffir lime leaves
3 slices galanga
Spice Paste:
6 shallots
3 garlic
1 tsp ground coriander
1/4 tsp cumin
5 candle nuts
1 inch ginger
1 tsp salt
1/4 cup water
Clean the cut up chicken, rinse under cold water and drain the liquid. Rub the chicken with the salt and lemon
juice for about 15 minutes in the colander so that the liquid will be drain.
Heat the wok, add the Spice Paste and cook over medium heat until the
liquid absorbed. Pour in 4 TB oil and fry until fragrant. Add the cut up chicken along with the rest of the ingredients
but the coconut milk. Stirring constantly for about 15 minutes. Lower the heat, pour in coconut milk. Put the lid on and cook until the chicken
are no longer pink. Adjust the taste and served warm.
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