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We hope you got benefit from reading it, now let’s go back to padang-style kalio ayam (padang's chicken casserole) ๐๐ฅ๐ฃ๐ถ๐ฅ recipe. To make padang-style kalio ayam (padang's chicken casserole) ๐๐ฅ๐ฃ๐ถ๐ฅ you only need 31 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Padang-style Kalio Ayam (Padang's Chicken Casserole) ๐๐ฅ๐ฃ๐ถ๐ฅ:
- Take 1 whole Chicken 2kg cut into big pieces
- Get 1 Lemon juice
- Provide 1/2 kg potato peeled, slice thickly like a biscuits
- Prepare 1 big Onions (100g), chopped finely
- Use 8 shallots
- Use 7 cloves Garlic
- Get 5 Candle Nuts/Macadamia (Kemiri)
- Use 6 cm fresh Ginger, sliced thickly on top leaving the base intact
- Take (when the dish is cook, then it's easily to discard this ginger)
- Get 6 cm fresh Galangal,slice thickly on top leaving the base intact
- Take (or 1 tbs ground Galangal/Lengkuas powder)
- Take 15 fresh Red Chillies, pounded into paste
- Prepare 5 Bay Leaves (daun salam)
- Provide 1 Curry Leaves (see image)
- Prepare 2 Lemongrass stalks,bruised the white part,tied up the top green
- Provide 5 Kaffir lime leaves, teared the sides leaves to loosen the oil
- You need 1 tsb groundTurmeric powder(Curcuma) (no need of fresh Turmeric)
- Prepare 1 tsp ground Coriander powder or 1 tbs whole Coriander
- Prepare 1/2 tsp ground Cumin powder
- You need 1 tbs Tamarind paste or 2 tbs Tamarind juice
- You need 2 Tbs soft Brown Sugar or Palm sugar
- Use 1 can Coconut Cream or 1 lt. Coconut liquid from Coconut fruit
- Provide Water parboiled from the kettle
- Prepare Vegetable Rice Bran Oil
- Take 1 tsp salt
- Prepare Black pepper grinded
- Take On top centre: w Coriander leaves,the stalks are nice to eat too
- Use To serve: steamed Jasmine Rice cook in Rice Cooker or
- Use 4 Ketupat cakes (pressed cooked rice)(see image):
- Take Rice boiled in square shaped packet of plaited Coconut leaves
- Provide Prepare: On top of individual plate put a soft large banana leaf
Steps to make Padang-style Kalio Ayam (Padang's Chicken Casserole) ๐๐ฅ๐ฃ๐ถ๐ฅ:
- Wash the chicken, marinade with lemon juice. In a blender put the shallots,garlic,candle nuts,fresh chillies,the whole coriander to making a chillies paste mixture.In a wok on put oil,heat oil then add the chopped onion & stir fry 5 min,add the chillies paste &fry more 2'.Then put the Coconut cream, fry more 5' till bubble then add 5cups water,turmeric,coriander powder(if not using the whole one),gallangal, lemongrass,bay leaves,curry leaves,kaffir lemon leaves,tamarind paste, sugar: mix all
- Stir constantly to avoid the coconut cream be separated and let slowly to boil then add the chicken pieces. Add the sliced potatoes, salt and grinded black pepper, keep stirring and mix until starting to boil.
- Then lower down the temperature. Simmering on low temperature.Next add tamarind paste, sugar and mix until smooth. Put the lid on.If lack of liquid, add more water from the kettle. Taste the season.
- The chicken is cooked when change into brownish colour. Turn off the fire. The sauce is thick & abundant, taste delicious.(option: on top centre decorate with bunch of Coriander leaves that have delicious flavour). ๐To serve: pour the gravy sauce, the cooked meat & potatoes over the Ketupat (cut roughly into bite pieces) or on the cooked steamed rice placed on a plate which base is covered with soft banana leave.(to soften the banana leaves is to put them on the gas fire)
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