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One-Pot Chicken Curry: Chicken surfaces look matte rather than wet, pieces are even, and three separate aromatic piles are ready beside the hot pot.01
One-Pot Chicken Curry

Season the chicken and stage the aromatics

Do not wash the chicken. Pat it dry, cut it into even 4 cm pieces, and toss with 5 g of the measured salt; reserve 4 g salt for the sauce. Slice the onion, grate the garlic and ginger, and keep each separate. Let the salted chicken stand only while the wide pot heats over medium-high for 3 minutes.

Ready when

Chicken surfaces look matte rather than wet, pieces are even, and three separate aromatic piles are ready beside the hot pot.

Use now

4/4 portions · 1×
800 g, cut into 4 cm piecesboneless skinless chicken thighspaha ayam tanpa tulang dan kulit
9 gfine salt, dividedgaram halus, dibagi
250 g, finely slicedbrown onionbawang bombai cokelat
20 g, finely grated or mincedgarlicbawang putih
25 g, finely gratedfresh gingerjahe segar