Javanese Curry

Javanese curry

Serves 2

This is a Javanese version of curry. Served with fried glass noodles, carrot, green onion and fried shallots. A bowl of rice will go with the dish. This is a special recipe from my past grandmother and it sure does taste well and is beautiful too.

kari jawa
a bag of glass noodles
1 carrot
1 green onion
2 large potato

How to prepare:
-fry until frizzy the glass noodles in deep fry oil, drain oil, set aside
-cut carrot into small sticks, boil, drain, set aside
-cut potatoes into cubes, deep fry, drain, set aside
-cut green onion into thin slices

Javanese Curry

3 chicken breast, cut into big cubes
5 cloves garlic
1 small onion, cut into small dices
1 tbs coriander powder
1/2-1 tsp turmeric powder
1 tsp salt
3 bay leaves
1 lemongrass, crush with the side of you knife
3 cm ginger
500 ml coconut milk
500 ml water

How to prepare:
-saute garlic and onion until fragrant
-add the chicken chunks, stir fry until half cooked
-add the coconut milk and water
-add the coriander powder, turmeric, salt, bay leaves, lemongrass and ginger
-cook for 20 minutes

lemon wedge
7 red birds eye chili, pitted
1/4 tsp salt
1/2 tsp garlic paste
2 tbs hot water

How to prepare:
-add all into a food processor

How to serve:
-in a bowl, add the fried glass noodles, carrot, green onion, and fried shallots
-place a cup of Javanese curry in a glass cup
-place relish and some lemon wedges on a plate


4 thoughts on “Javanese Curry

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