{"id":7207,"date":"2023-02-17T12:46:44","date_gmt":"2023-02-17T12:46:44","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=7207"},"modified":"2023-02-17T13:41:27","modified_gmt":"2023-02-17T13:41:27","slug":"ayam-rica-rica","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/ayam-rica-rica\/","title":{"rendered":"Ayam Rica Rica"},"content":{"rendered":"
To marinate the chicken, mix chicken, salt, and turmeric powder in a bowl and let it sit for at least 20 minutes.<\/p>\n<\/div>\n<\/div>\n
Prepare the rica rica paste by grinding shallots, spur chillies, red bird’s eye chillies, ginger, galangal, garlic cloves, candlenuts, and water to form a coarse paste.<\/p>\n<\/div>\n<\/div>\n
Fry the marinated chicken in oil until it turns golden brown, then set it aside.<\/p>\n<\/div>\n<\/div>\n
For the curry preparation, add oil and rica rica paste to a pan and mix them together.<\/p>\n<\/div>\n<\/div>\n
Add lemongrass, kaffir lime leaves, and fresh bay leaves to the pan. Mix everything together and cook until it becomes fragrant and the moisture content reduces.<\/p>\n<\/div>\n<\/div>\n
Mix in water and bring it to a boil.<\/p>\n<\/div>\n<\/div>\n
Add salt and sugar to the mixture and mix well.<\/p>\n<\/div>\n<\/div>\n
Combine the fried chicken pieces with the paste.<\/p>\n<\/div>\n<\/div>\n
Cover the pan and cook everything for 20 minutes.<\/p>\n<\/div>\n<\/div>\n
Add spring onions and basil leaves to the mixture and give it one final mix.<\/p>\n<\/div>\n<\/div>\n
Serve the curry with steamed rice.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-7207","cp_recipe","type-cp_recipe","status-publish"],"yoast_head":"\n