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Soup: Indonesian: Apor White Curry

A cold day and this dish took me straight back to my home from 40 yrs ago. I am pretty sure mum use to make this as she cooked Indonesian dishes over the years.

As the lovely spices were added to the pot it brought comfort food to a new level, the aromas, the taste just divine. I found the spice paste in a Asian supermarket and all you add is chicken, coconut milk and water. So easy as it’s just boiled chicken then low simmer with spice paste and coconut milk. I served mine w basmati rice but it truely didn’t need it. I used a powdered coconut milk sachet which didn’t mix properly but it was still a great dish.

2nd time I made this no lumps as I used raw c coconut milk

Apor chicken soup

Apor white curry

Base Chicken Dish : Sauce #2 or Soup

Curry chicken coconut soup

 

 

 

 

 

 

 

 

 

Sauce #2/

1tb flour,

1/2tsp cayenne pepper,

2Tb keens curry powder,

1/2 cup organic chicken stock,

1/2 cup raw c coconut milk,

1Tb Desiccated Coconut,

light pinch sea-salt and light pinch black pepper.

Garnish Green Shallot or fresh Coriander can be used

I used 2 serves of the base chicken dish ingredients then added sauce #2 to complete the dish. All cooked in 1 pot *Except coconut milk.

Cook until chicken is done then add the coconut milk at the end so it doesn’t curdle.

Option : for this add 1Tb Gochujang paste