Curry Chicken with Soy Sauce

Finely dice the peeled onion. Cut the chicken into pieces. Finely grind or crush the turmeric, onion, trassi, laos root and lemongrass powder together.

In a large frying pan, heat the butter and stir-fry the finely crushed herb mixture in it for 5 min. Add the herb mixture to the frying pan.

Rub the chicken pieces with pepper and salt and put them in another saucepan with so much cold water that they are not completely covered. make half an hour. Take the chicken parts out of the clear soup, keep the clear soup.

Add the cooked chicken pieces to the sautéed herb mixture form and brown all around.

Add the soy sauce (ketjap) and 2 cups of the chicken soup.

Steam gently for another 20 min.

approx. 80 min

“Chinees en Indian”, Ede/Antwerp 1989.

Translated from Dutch by Berthold Bollinger.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything ready!

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