Indonesian Rice Table 4/4

*Indian Chicken Curry :

Rinse chicken, dry and divide into four portions. Heat light butter. Fry chicken pieces on all sides until golden brown. Peel and finely dice onion. Add to meat and sauté until translucent. Pour the diced beef broth and steam the chicken in it for half an hour with the lid closed. Peel the apples. Remove the core, dice finely, add to the saucepan. Sprinkle curry over it. Now steam the whole thing over medium heat for another 10 minutes until soft.

Take chicken parts out of the stock. Remove bones, keep meat warm. Mix flour with canned milk. Bind roast stock with it. Season with salt, honey and pepper. Add meat to sauce, heat briefly. Fold in whipped cream, raisins and then the halved roasted almond kernels.

Peel banana and cut into slices. Add the banana pieces to the sauce just before serving.

Keep warm in the saucepan.

Sateh :

Finely grind lemon balm, onions, garlic, shrimp, ginger, cilantro, dates, pepper and curry with salt in an electric blender. Stir through with juice of one lemon. Cut meat into small cubes. Add spice mixture and marinate for 10 minutes. Skewer meat on bamboo sticks. Roast until meat is brown. Keep warm.

Roasting time: 15 min.

Repeatedly drizzle with peanut oil in between. Heat the rest of the seasoning mixture, serve separately.

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