1 medium chicken, cut according to taste
3 medium potatoes, peeled and diced
1 liter of coconut milk from 1 coconut
3 stalks lemongrass, crushed
1 sheet turmeric leaf
5 pieces of orange leaves
4 cm galangal, crushed
1 tbsp tamarind water
Mix with blender:
10 grains of red onion
5 cloves of garlic
7 pieces of red chili
2 cm ginger
4 cm turmeric
1 whole nutmeg
2 tsp salt
1/2 tbsp sugar
How to Make:
Cook the coconut milk, spice paste, lemongrass, turmeric leaf, lime leaves and galangal. Continue to stir until boiling coconut milk that is not broken.
Enter the potatoes and chicken, and cook until the chicken is cooked and tender.
If you want a thicker sauce, wait about 5-10 minutes before turning off the stove.
Serve while warm curry.