CHICKEN TUTURUGA CURRY
Among the many chicken curries dishes around the archipelago, this is my favourite, because it’s from my hometown, Manado in North Sulawesi, quick and simple to cook, yet full of flavour. Traditionally we add extra red chilies for a more reddish sauce. A meal in about 15 minutes using thinly sliced breast chicken, steamed rice and vibrant super bright stir-fried vegetables.
600gr skinless breast or thigh fillets of chicken in bite-sized pieces
50gr RASAKU turmeric paste
1 large or 2 medium echalion shallots (70 gr) peeled and finely chopped
Juice of 2 limes
300ml coconut cream
Salt and black pepper to season
Spring onion and basil for garnish
Heat a frying pan, add a tablespoon of sunflower oil, the chopped shallots and saute until soft. In the meantime, season the chicken with salt, black pepper.
Put the RASAKU turmeric paste and the chicken in a large frying pan, stir well (ignore that the paste may be lumpy)
Add the coconut cream and 100 ml water and bring to the boil, then cook for around 7-9 minutes.
Season with salt and black pepper. Add the juice of half a lime. Check the final taste before adding the rest of the lime, if necessary. To serve: garnish the chicken with green onion stalks and basil, steamed rice (or boiled potatoes) and stir-fried vegetables.