Recipe of the week: Duku Manuk Curry
Duku Manuk Curry or Chicken Meat Curry is a Torajan recipe served in most good Torajan restaurants.
half a fresh chicken
1 bulb of garlic
1 spring onion
1 long red chili
2 cm cubed of fresh turmeric
1 stem of lemongrass
1 vegetable stock cube
5 small curry leaves
dash of salt
teaspoon of black pepper
1/ Take the chicken and cut it up into pieces then place them in a large bowl add salt and pepper mixing it together with your hands.
2/ Peel the shallots and garlic and finely cut them up.
3/ De-seed and chop long red chili.
4/ Chop spring onion into 1 cm lengths.
5/ Peel the turmeric and chop roughly, cut the ends off the lemongrass put them aside in a bowl.
6/ Pour a little oil in a pan and bring up the heat, seal the chicken so its brown on all sides.Remove the chicken then pour some water in the pan to take up the juices left from the sealing.
7/ Place a large wok or saucepan over a stove on medium heat pour in a little oil and fry off the onions and garlic until light brown. Add the chicken, turmeric, lemongrass and the stock cube.
8/ Add enough water including the water from the sealing to cover the chicken then add the curry leaves, spring onion and chili cook for 30-45 minutes adding a little salt and pepper to taste.
The dish is now ready! Serve with freshly steamed rice!