KOMPAS.com – Students at SD Negeri 1 Kranji in Banyumas Regency, Central Java, received the Free Nutritious Meal Program (PMG) menu for the first time on Monday (6/1/2025).
One of the side dishes on the menu is chicken curry. There are also pok choy vegetables, watermelon, milk and rice which complete the nutritious lunch menu.
Chicken curry has a savory taste. Not infrequently, chicken dishes with thick sauce are also made with a spicy taste.
Follow how to make chicken curry from the book “Chicken Curry Recipe” (2019) by Sasongko Iswandaru in the following issue of the Universal Tree of Light.
Also read:
Material:
- 500 grams of chicken meat
- 2 liters of clean water
- 500 milliliters coconut milk
- 4 kaffir lime leaves
- 4 bay leaves
- 2 stalks lemongrass
- 2 cloves
- 2 centimeters galangal (sliced)
- 2 centimeters turmeric
- 5 red chilies
- 1.5 centimeters nutmeg
- 1/2 tablespoon coriander
- 1 teaspoon pepper
- 2 centimeters ginger
- 5 candlenuts
- 1/2 teaspoon cumin (roasted)
- Sufficient cooking oil
- 9 cloves of shallots
- 6 cloves of garlic
- 1 tablespoon granulated sugar
- 1 tablespoon salt
1. Wash the chicken under running water until clean, then cut into pieces according to taste. Boil chicken meat in one liter of water until tender. Remove the chicken and set aside.
2. Pour sufficient cooking oil into a frying pan and heat it, then saute the ground spices (red chilies, turmeric, garlic, shallots, coriander, candlenuts and nutmeg) until a fragrant aroma emerges. Also add the lemongrass, lime leaves, cloves and bay leaves while stirring until wilted.
3. Put the remaining water from cooking the chicken in a stir fry pan, add salt, sugar and finely ground pepper to taste.
4. Add chicken meat and coconut milk. Stir so that the coconut milk doesn’t break. Cook until the spices are absorbed into the chicken meat.
5. Take a serving bowl and pour the chicken curry into it. Sprinkle fried onions on top to add taste.
Also read:
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