CARA MEMBUAT
Puree the Shallots, Garlic, Terasi, Coriander, Candlenut, Galangal, Big Red Chili, Caberawit, Turmeric, Brown Sugar, and add a little oil.
Heat 50ml Mamaco Platinum then stir-fry 3 tablespoons of ground spices.
Add 300ml of water and stir until evenly distributed. Then add chicken, lime leaves, and bay leaves, 100ml of coconut milk. Then stir until evenly distributed.
Wait for about 15 minutes or until it boils, then add the juice of 2 limes, knor to taste, salt to taste, and sugar to taste and stir until evenly distributed.
Wait until the chicken is cooked and drain the cooked chicken.
Prepare a saucepan, heat 20 ml of Mamaco Platinum Then stir-fry 1 tablespoon of ground spices.
Add a little water and stir until smooth.
Add 20 ml of coconut milk then stir until evenly distributed.
Add knor to taste, salt to taste, and sugar to taste and stir until evenly distributed.
Add the tomatoes, long beans, and mustard greens, then stir until combined with the spices.
Prepare a serving plate, then pour the sauce and add the chicken.
Sprinkle fried onions, add a little sweet soy sauce and the Curry Bumbu Chicken is ready to serve.