Chicken Recipes: Warm crispy, Curried Chicken

For heating in the rainy season, the spicy curry savory side dish choice of food can be delicious. This one is wearing a little chicken fat. The more savory taste of chicken so tasty, especially when bribed with warm rice!

Material:
A rooster tail, cut into 4 parts
2 tablespoons lime juice
2 tablespoons vegetable oil
Coconut milk 750 ml
250 ml thick coconut milk
2 kaffir lime leaves
A young turmeric leaves, cut into pieces
A fruit acid kandis
2 cm cinnamon stick
1 stalk lemongrass, crushed
1 cm galangal, smashed
2 pimento grains
2 para cardamom
1 / 4 grains of nutmeg, crushed
2 pieces green chili, sliced
2 pieces of red chili, sliced
Refined:
6 red onions
3 cloves garlic
8 large pieces of red chili, seeded
1 cm ginger
2 cm turmeric
1 / 2 teaspoon pepper
2 tsp coriander
1 / 4 teaspoon aniseed
1 / 4 tsp cumin
2 tsp salt

Method:
- Knead the chicken with lime juice. Let stand briefly.
- Stir-fry ground spices until fragrant and cooked.
- Add the other ingredients, a product until fragrant.
- Add chicken, stirring until chicken stiff.
- Pour the coconut milk, bring to a boil over medium heat until gravy is reduced.
- Enter the thick coconut milk and chilies, and cook again until the oily and the chicken is tender.
- Remove and serve warm.

For 6 people