Try subbing five fresh curry leaves if you’re free to’t find the Indonesian bay leaves.
Bring to a simmer over high heat, skimming the surface occasionally.
Reduce heat to maintain a simmer and cook for 20 minutes.
(If using chicken livers, add them during the last 5 minutes of cooking.)
Transfer all the chicken parts to a clean cutting board and let cool.
Shred the meat and slice the hearts, gizzards and/or livers.
Strain and reserve the cooking liquid, discarding the solids.
Combine rice and 4 cups of the reserved cooking liquid in a medium saucepan.
Bring to a boil over high heat.
Stir in 1/2 teaspoon salt, remove from heat, cover and keep warm.
Meanwhile, combine shallots, oil, coriander, cumin, turmeric and white pepper in a food processor.
Process to form a coarse paste, scraping down the sides once or twice.
Transfer the mixture to a large skillet.
Reduce heat to low and continue cooking, stirring frequently, for 10 minutes more.
Pour in the remaining chicken-cooking liquid and bring to a simmer over medium heat.
Add coconut cream, the reserved chicken and the remaining 1/2 teaspoon salt.
Simmer gently for 5 minutes.
Divide the rice among 6 bowls.
Curry leaves can be used instead.
Get them at Asian markets or online.
There’s no real substitute, but lime zest will work in a pinch.
Find the leaves fresh, frozen or jarred in Asian markets and well-stocked supermarkets.
Trim the root end and grassy top.
Peel off the outer layer and prepare as directed in the recipe.
Coconut cream is the same as the solid that rises to the top in a can of coconut milk.
Don’t confuse it with cream of coconut, which is sweetened.
Find it with canned coconut milk at most supermarkets.
Kecap manis is a thick, palm sugar-sweetened soy sauce used in Indonesian cooking.
Find it at Asian markets or online.
you’re free to make a substitute by whisking equal parts molasses and reduced-sodium soy sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
