| food | Food type | Main Ingredients | Take time | Serve |
| Halal food | Dessert | chicken | 30 minutes | 4 places |
ingredient
- 1000 grams Aero frozen chicken legs and thighs 2 kilograms
- 320 grams Aero frozen roti dough sheets 1600 grams
- 1000 grams Aero Natural Yogurt 2 kilograms
- 75 grams curry powder 100 grams
- 25 grams turmeric powder 250 grams
- 20 grams of elk
- 20 grams of iodized table salt, 5 kilograms
- 100 grams Aero Tamarind Juice 1 kilogram
- 250 grams of potatoes, 1 kg pack
- 75 grams of cherry tomatoes, 1 kg.
- 300 grams vegetable oil
- 200 grams Aero fried shallots 400 grams
- 200 grams of shallots, peeled, 500 grams
- 100 grams of old ginger, 1 kg.
- 100 grams of fresh garlic, peeled, 1 kilogram
- 35 grams of coriander 300 grams
- 70 grams of chili peppers, 1000 grams
- 20 grams cinnamon
- 30 grams Aero yellow raisins 1000 grams
- 10 grams cloves
Preparation
- Blend shallots, garlic, ginger, coriander root, and chili peppers, then marinate with chicken and add salt.
- Chop the shallots and fry them in oil until fragrant. Add the cloves and cinnamon.
- Add the marinated chicken into the fried shallot oil.
- Add yogurt, tamarind juice, curry powder and turmeric. Simmer gently for about 10 minutes or until chicken is cooked (depending on the amount). Add raisins, cut potatoes. Continue to cook over low heat until potatoes are tender. Add cherry tomatoes.
- Wait until the soup is reduced and the oil floats up, then add the pounded elk to enhance the aroma. Then turn off the heat and serve.
- Scoop and serve, sprinkle with coriander and fried shallots. Serve with roti ero dough sheets. You can fry them until crispy in a lot of oil or fry them until soft and pat the sides to break the dough.
