Ayam Kurma with Rempah
Although pregnancy does not allow you to have spicy food, the occasional mild-spicy treat is not too harmful. The traditional Ayum Kurma is the best option if you want a tangy spicy tit-bit during the first trimester of your pregnancy days. Find an easy, tasty recipe for it below.
Ingredients
For Rempah
- 3 red chili roughly sliced
- 6 dried red chilies soaked in water
- 8 shallots sliced
- 3 candlenuts chopped
- 2 garlic minced
- 2 stalk lemongrass sliced
- 1 inch ginger sliced
- 1 inch turmeric root sliced
- 3/4 cup rice bran oil
For Ayam
- 2 tbsp cooking oil
- 500 g chicken
Instructions
- Marinate the chicken for 1 hour.
- To prepare the rempah, blend all of the ingredients (excluding oil) in a food processor.
- Heat cooking oil at a medium flame on a pan.
- Pour the mix into the oil.
- Saute the mix at medium flame until the oil from it starts coming out.
- Once it emits the fragrance, turn off the flame.
- In another large cooking pot, add some cooking oil.
- Heat it at a medium flame.
- Pour the marinated chicken into the oil.
- Cook it until the chicken turns slightly brown.
- Add the rempah to it.
- Mix the rempah with chicken well.
- Add a little water if you want more gravy.
- Cook for 20-25 minutes in low flame.
- Turn off the flame and serve it with rice.
Notes
Traditional Ayam Kurma includes more spice into it. However, we have modified it as less spicy according to the nutrition needs of the expecting mothers. Too much spice can cause stomach burning which is not good for pregnancy.
Nutrition
Calories: 179kcal
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