 |
 Indonesian - Kari Deli (Sumatra)
adapted from The Exotic Kitchens of Indonesia by Copeland Marks
|
Description
|
|
|
|
Ingredients
|
- 5 Large Shallots -- sliced
- 3 Cloves Garlic -- sliced
- 1/2 Ich Ginger Root -- sliced
- 2 Teaspoons Red Pepper Flakes
- 1 Teaspoon Cumin
- 1 Teaspoon Ground Coriander
- 1/2 Teaspoon Turmeric
- 3 Cups Coconut Milk
- 2 Pounds Chicken -- cubed
- 1 Large Tomato -- chopped
- 3 Whole Cloves
- 2 Inch Cinnamon Stick
- 1 Lobe Star Anise
- 1 Teaspoon Salt
- 4 Small Potatoes -- halved
- 2 Tablespoons Tamarind Paste -- dissolved in
- 1/4 Cup Water
|
|
Directions
|
In food processor, blend shallots, garlic,ginger, chili flakes, cumin, coriander and turmeric to form a paste. In a saucepan, combine coconut milk and the paste. Bring to a boil and cook for 10 minutes. Add chicken, tomato, cloves, cinnamon stick, star anise, salt and potatoes. Cook until potatoes are soft. Add tamarind liquid and cook for 10 minutes. Serve over rice.
|
|
Serves
|
8
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version