Savory Chicken Bone Curry with Potatoes and Eggs
Kari (Tulang) Ayam isi Telur Kentang
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken bones | Several pieces |
| Potatoes | 3 medium-sized |
| Chicken eggs | 3 large |
| Garlic | 5 cloves |
| Shallots | 3 |
| Roasted candlenuts (kemiri) | 5 |
| Coriander | 1 tablespoon |
| Black pepper | ½ tablespoon |
| Galangal | ¼ piece |
| Ginger | ¼ piece |
| Bay leaves | 3 |
| Lemongrass | 1 piece |
| Sugar | To taste |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
| Large chili peppers | 2 |
| Small chili peppers | 3 |
| Coconut milk (Kara) | 1 small package |
| Turmeric | ¼ piece |
Instructions
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Prepare the Spice Paste: Begin by grinding together the garlic, shallots, roasted candlenuts, black pepper, coriander, and both types of chili peppers until smooth.
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Prepare the Potatoes: Peel, wash, and cut the potatoes into small cubes.
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Boil the Eggs: In a separate pot, boil the chicken eggs until hard-boiled, then set aside to cool.
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Sauté the Spices: Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant.
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Add Aromatics: Stir in the galangal, lemongrass, and bay leaves, allowing their flavors to infuse into the oil.
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Cook the Chicken Bones: Add the chicken bones to the pan, stirring well to coat them with the spice mixture, and cook until the spices have permeated the bones.
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Add Liquids: Pour in enough water to cover the bones, followed by the coconut milk. Bring to a gentle simmer.
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Season: Add sugar, salt, and any additional flavor enhancer, adjusting the seasoning to your taste.
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Incorporate Potatoes and Eggs: Gently add the cubed potatoes and hard-boiled eggs into the pot, cooking until the potatoes are tender and fully cooked.
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Serve: Once everything is well-combined and flavorful, serve the dish hot, garnished as desired.
Enjoy this hearty and flavorful Kari (Tulang) Ayam with rice for a comforting meal that brings warmth to any gathering!
