INGREDIENTS
- 1 whole chicken, chopped
- bumbu bali
- 1 carrot, peeled and cubed
- 1 potato, peeled and cubed
curry spice:
- 1 tspn salt
- 3 tbsp coconut oil
- 1 lime
- 2 blades of lemongrass
- 3 salam leaves (bay leaves)
- 1 cup coconut milk
DIRECTIONS
Cut chicken into pieces. Add curry spice mix to bumbu bali. Place chicken, oil, salt, and bumbu bali with spice mix in a large pot (the dish should consist of 25% bumbu bali). Coat the chicken with the sauce. Add enough water to the pot to cover the chicken. Cover the pot and cook the chicken for approximately 30 minutes. Beat and knot the lemon grass and add it to the stew. Add chopped carrots and potato to stew. Add salam leaves and coconut milk to the pot. Continue cooking until the chicken is cooked (another 20 minutes). The curry is done when the sauce is thick and sticky.
