Thursday, July 20, 2017 | INDONESIAN CULINARY |

Fragrant Chicken Curry (Manado Style) | Ayam Tuturaga


Ingredients :

  • 1 kg Chicken, cut into bite sized
  • 1/2 teaspoon Salt
  • 1 tablespoon Lime juice
  • 5 tablespoons Oil
  • 2 Pandanus leaves, cut into 2 cm pieces
  • 2 stalks Lemon grass, finely chopped
  • 5 Kaffir lime leaves
  • 2 Cumin leaves, coarsely chopped
  • 2 Eggs, lightly beaten
  • 250 cc Water
  • 5 stalks Chives, cut into 2 cm pieces
  • 2 tablespoons Lime juice
  • Salt and sugar

Finely Pounded Spices into Paste:

  • 100 g Red and bird’s eye chilies
  • 5 cloves Garlic
  • 10 Shallots
  • 2 teaspoons Chopped ginger
  • 2 teaspoons Chopped turmeric
  • 7 Candlenuts, roasted
  • 1 teaspoon Salt

Method :

  • Rub the chicken with salt and lime juice, and let it stand for 15 minutes.
  • Heat oil and sauté ground spices, pandanus leaves, lemon grass, kaffir lime and cumin leaves until fragrant.
  • Add chicken and fry until it is half-cooked.
  • Add beaten eggs, stir until the eggs are cooked, then add water.
  • Continue to cook until the chicken is tender and the gravy has thickened.
  • Add chives, lime juice, and salt and sugar to taste.
  • Serve hot.

Note : This dish originally used turtle meat. To make this dish resemble the original one, we’ve added the lightly beaten eggs.

Filed in: Main Dishes