Certainly! Here’s a rewritten version of the Gulai Kentang/Ayam recipe for Love with Recipes:
Gulai Kentang/Ayam (Potato and Chicken Curry)
Ingredients:
- 5 medium potatoes, peeled and cut into chunks
- 1/2 kg (1 lb) chicken, cut into pieces
- 1/2 liter (2 cups) coconut milk
- 4 shallots, peeled
- 4 cloves garlic, peeled
- 4 candlenuts
- Coriander powder, to taste
- Turmeric powder, to taste
- Galangal, sliced
- Ginger, sliced
- 2 bay leaves
- Royco seasoning, to taste
- Cooking oil
Instructions:
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Prepare the Spice Paste:
- In a blender or food processor, grind the shallots, garlic, and candlenuts into a smooth paste.
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Sauté the Spice Paste:
- Heat a generous amount of cooking oil in a large pot or deep skillet over medium heat.
- Add the ground spice paste and sauté until fragrant and golden brown.
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Cook the Chicken and Potatoes:
- Add the chicken pieces and potato chunks to the pot. Stir well to coat them with the spice paste. Cook for about 10 minutes, stirring occasionally.
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Add Coconut Milk and Seasonings:
- Pour in the coconut milk and stir to combine.
- Add Royco seasoning to taste.
- Add the bay leaves and sliced galangal.
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Simmer and Serve:
- Allow the curry to simmer until the potatoes are tender and the chicken is cooked through.
- Stir occasionally to prevent sticking and ensure even cooking.
- Once the oil begins to separate from the curry and the potatoes are cooked, remove from heat.
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Garnish and Enjoy:
- Serve hot with steamed rice or your favorite side dishes.
Tips:
- Adjust the amount of turmeric and coriander powder to suit your taste preferences.
- For a richer flavor, you can add a touch more galangal or a pinch of additional Royco seasoning.
Feel free to adjust the seasoning and spices according to your personal taste for a perfect, customized dish!
