Bahan
Ayam 1 bekas plastik (1 ekor ayam ambil 1/2 bahagian ayam dan potong kecil2)
1 paket kecil serbuk rendang ayam Faezah atau lain
1 paket santan debu (1 biji kelapa)
5 butir bawang merah kecil (shallots)
1 labu bawang putih (1 bulb garlic)
beberapa hirisan halia mentah (fresh frozen slices of ginger)
2-4 keping hirisan lengkuas (fresh frozen galangal)
1 daun limau purut (1 kaffir lime leaf)
2 keping asam keping kering (hitam)/asam gelugor (2 slices sour fried fruit)
2-3 buah limau kasturi segar (fresh kasturi fruits)
4-5 tangkai daun kari segar (stalks of fresh curry leaves)
1 coriander plant with roots (1 pokok ketumbar termasuk akarnya sekali)
garam bukit (Himalaya salt - pink)
1/4 gula tuak/gula Melaka (1 keping kecil belah dan guna 1/4) (coconut palm sugar)
3 senduk kecil minyak masak kelapa sawit cap Murni (palm oil)
5 biji ubi kentang (potatoes or wedges) - ubi putih lembut mudah hancaur vs. ubi kuning tak hancur
1 electric jug of freshly boiled hot water
Tips
DO NOT USE COLD WATER FOR MAKING CURRIES!
CAN USE PLAIN YOGHURT TO REPLACE COCONUT MILK AND SOUR FRUITS.
ADJUST CURRY SEASONING TO TASTE SLIGHTLY SOUR AND LIGHTLY SALTY
POTATOES ABSORB A LOT OF SALT AND WATER; DO NOT ADD EXCESSIVE SALT!
ADD HOT BOILING WATER TO TOP UP GRAVY AND ADJUST SEASONING.
STORE LEFTOVER CURRY IN THE FRIDGE. DO NOT LEAVE AT ROOM TEMPERATURE.
Cara
Defrost ayam
Goreng hirisan bawang merah, bawang putih, halia, lengkuas dan daun kari hingga garing dan wangi.
Masukkan serbuk rendang dan tambah air panas. Kacau sebati. Biar mendidih.
Masukkan ayam dan kacau sebati.
Tambah air panas, garam, gula Melaka, santan, dan biar ayam masak.
Apabila ayam sudah masak, masukkan ubi dan tambah air.
Apabila ubi sudah empuk, padam api.
Serving
Boleh makan dengan nasi panas, cicah roti/capati/roti nan etc.
Shallots, garlic, galangal, curry leaves, coriander leaves, asam keping, turmeric, ginger
Curry powder
Coconut milk powder
Chicken curry
Nan bread with curry, shredded purple cabbage and topped with roasted sesame dressing.
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