In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
- ½ kg fillet Ayam-potong dadu besar, 4 sm Mentega/Ghee
- 3 Tomat-cincang, 2 sm Air lemon, 2 sm Daun klabet
- Daun ketumbar-hiasan
Pasta
kari-Potong kecil2:
- 450 gr Tomat, 2½ cm (10 gr) Jahe, 75 gr Bawang bombay
- 4 (15 gr) Bawang putih, 2 Cabai keriting, 1 Cabai merah
Bumbu kering:
- 1 st Cabai bubuk, 1 st Lada hitam bubuk, 1 st Ketumbar
- 1 st Garam, ½ st Kayu manis bubuk, 1 st Kunyit bubuk
- 1 st Gula, 4 Cengkeh, 1 st Jintan, 2 Kapulaga hitam
- 3 sm Kelapa parut kering
Directions
- Sangrai jintan, ketumbar, kapulaga, cengkeh & kelapa parut hngga kelapa kecoklatan. Tumbuk bahan tsb kmd campur dng bumbu kering lainnya, sisihkan.
- Masukkan bahan pasta kari ke dlm blender/food processor kemudian blender menjadi pasta halus, sisihkan.
- Panaskan mentega/ghee di pan dalam dng api sedang. Mskkan ayam, aduk hingga ayam kuning kecoklatan. Beri campuran bumbu kering, tumis sampai harum (2-3 menit). Tuang pasta kari, masak lagi bbrp menit. Mskkan tomat cincang, tutup pan & kecilkan api kerendah. Masak sampai ayam matang & saus berminyak (10-15 mnt). Tambahkan garam bila perlu. Jika anda ingin ayam Madras berkuah, tambahkan 50-100 ml air & masak sebentar (opsional). Taburi daun klabet & beri ar lemon. Matikan api & tutup pan 5 mnt seblm dihidangkan. Tempatkan ayam di piring saji & hias dng daun ketumbar.
- Hidangkan ayam madras dng roti Naan, nasi hangat atau Nasi Curry India.
* Adaptasi dari resep Maria
Nasir, dng sedikit modifikasi. Terima kasih Maria..:)
Ingredients
- ½ kg Chicken fillet-diced, 2 tbsp Fenugreek leaves
- 3 Tomatoes-chopped, Coriander leaves-garnish
- 2 tbsp Lemon juice, 4 tbsp Butter/Ghee
Curry Paste-Small
cut:
- 450 gr Tomatoes, 4 (15 gr) Garlic cloves, 75 gr Onion
- 2½ cm (10 gr) Ginger, 1 Red chilies, 2 Cayenne pepper
Dry spices:
- 1 tsp Coriander, 1 tsp Chili powder, 1 tsp Salt, 4 Cloves
- 1 tsp ground Black pepper, 2 black Cardamom pods
- 1 tsp ground Turmeric, 3 tbsp dry grated Coconut
- 1 tsp Cumin, ½ tsp Cinnamon powder, 1 tsp Sugar
Directions
- Roast cumin, coriander, cardamom, cloves & grated coconut until the grated coconut brownish. Grind them & then mix it with other dry spices; set aside.
- Put all of the curry paste ingredients into a food processor & make a smooth paste, set aside.
- Heat the butter/ghee in a deep pan over medium heat; stir in the chicken until golden brown. Add in the dry spices mixture; sauté for 2-3 min until fragrant. Put in the curry paste; fry for few more minutes. Stir in the chopped tomatoes; cover the pan & reduce the heat to low. Bring to a simmer for 10-15 min or until the chicken cooked through & the sauce becomes greasy. Add in some more salt if it`s necessary. If you want some gravy in your Madras chicken, add 50-100 ml of water (optional). Sprinkle the fenugreek leaves & lemon juice; turn off the heat & cover the pan for 5 minutes before serving. Place them in a serving plate & garnish with coriander leaves.
- Serve the chicken madras with naan (flat bread), warm steamed rice or Indian Curry Rice.
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