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   Rice & Noodle
   Beef & Poultry
     Soto Ayam
     Fried Chicken Tumeric
     Chicken Curry
     Besengek Daging (spicy beef stew with coconut milk)
     Chicken Meatballs
   Desserts & Sweets


1 whole chicken cut to 8 -10 pcs

3 red chili

3 shallots

1 Onions

5 cloves garlics

1/2 thumb size ginger

(grind together chilies, shallots, onions, and garlic)

4 tbsp turmeric powder

1 stalk lemon grass bruised

2 kafir limes leaves (sliced)

cumin powder

1 tsp wet tamarind (soaked in hot water and drain the seed out)

4 medium potatoes quartered

1 tomatoe quartered

200 ml KARA santan cair Murni

salt to taste

water about 4 5 cups.

Heat up some cooking oil in a large pot. Add in blended ingredients, spices, lemon grass and stir well. Add in turmeric and cummin powder and saute till frangrant and oil rises up the surface.

Add in chicken and potatoes. Add in salt, tamarind water stir well till bubbling. Add in water if necessary and cook till potatoes are soft.

Lower the heat and add tomatoes. Let it simmer for 20 minutes. Slowly add the coconut cream and keep stirring for another 5 minutes.

Serve hot over rice.
Chicken Curry