Thursday, 26 February 2015

Dark Chicken Curry Couscous

I love couscous. Easy to cook and yummy. Now couscous I have combined with Indonesia Dark Chicken Curry or Semur Ayam Indonesia. Why not !! Because couscous can cook with curry, of course can cook with dark curry. To become dark I added soy sauce. You can add thick soy sauce or light soy sauce. As you like. But I prefered with thick soy sauce.

Ingredients :
  • 1/2 whole chicken, cut dan washed.
  • 250 gr couscous.
  • Broth or water is required.
  • 1 tsp ground coriander.
  • 1 tsp ground cumin.
  • 2 hazelnut, roasted.
  • 1 medium size red onion, roughly chopped.
  • 1 tbsp garlic and ginger paste.
  • 1 green bird eyes chilies, halved. (Can add more or skip).
  • 4 cm cinnamon.
  • 2 bay leaves.
  • Salt or flavor to taste.
  • Thick or light soy sauce, as you like. (But I prefered thick soy sauce).
  • Oil for sautè.
Instruction :
  1. Pulsed onion, garlic and ginger, hazelnut.
  2. Heat oil, sautè spice, green bird eye chilies, salt until fragrant.
  3. Add coriander, cumin, cinnamon and bay leaves. Stir until fragrant.
  4. Add chicken and soy sauce, stir until combine evenly with spice. Cook with low heat until mature and water dries up.
  5. Add couscous, stir until mix well. Pour the broth or water until couscous tender or al dente.
  6. Cook again with low flame until water dries up and mature, while stir occasionall so that no burn.
  7. Ready to be served with salad.

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