Hi foodies, how are you all, I hope you are in good health and always eager to carry out your activities. It's been a few days I have been very busy with activities outside the home with a busy schedule making me very tired, so I haven't had the opportunity to share recipes with you for several days. But the tired and busy day is over so I am very happy to be able to greet you all here and of course also share my simple recipe.

If you have village chicken meat stock at home, you can process it into a delicious menu dish that is suitable for family lunch dishes. Village chicken meat is one of my family's favorite meats, cooked with special spices that are rich in a variety of selected spices, so as to make processed native chicken meat has a distinctive texture, taste and aroma, and definitely has one advantage with a very different taste from boiler chicken. I usually make chicken gravy with a mixture of potatoes that are cut into pieces.

• Ingredients

1 free-range chicken.
300 ml thick coconut milk.
100 grams of gonseng coconut.
2 pieces of star anise.
3 cm cinnamon.
1 pandan leaf.
4 bay leaves.
2 cardamoms.

• Softened Seasoning

1 large size red onion.
4 cloves garlic.
3 hazelnuts.
10 dried chilies.
2 cm turmeric.
1 piece of ketapang fruit.
1 star anise.
1 tablespoon coriander.

• Cooking Steps

In preparing delicious free-range chicken gravy, we need to do several steps. The first step, we have to boil the chicken meat first which has been seasoned with salt, now because the chicken meat in general has a hard meat texture, so it takes a long time to cook it. Next, prepare the ingredients for the spices, then puree the ingredients with a blender, then add them to the boiled free-range chicken meat.

Next, add gonseng coconut, this gonseng coconut will give a delicious taste in your native chicken gravy. Well, this gonseng coconut itself is made from coconut that has been grated and dried in the sun, then roasted and blended until smooth with cooking oil or mashed. This gonseng coconut itself is a specialty of our area.

Next, stir the free-range chicken with the spices until evenly distributed, let stand for 5 minutes so that the spices absorb perfectly into the village chicken meat.

Next, I started to sauté the chopped shallots as well as the bay leaves, pandan leaves, cinnamon, star anise, and cardamom. Saute until the fragrant aroma of the ingredients comes out.

Then add 1 tablespoon of chili paste, and stir-fry until cooked. Giving chili paste will affect the color of the sauce to be bright and not pale. Put the chicken in the pan, then add a little water so that the gravy doesn't dry out during the cooking process.

Then add the thick coconut milk slowly and cook until the gravy is completely cooked and ready to be served on a plate.

I served chicken gravy with various spices and added boiled potatoes. You will definitely not be disappointed with the taste produced by this dish, it tastes good and the chicken is cooked perfectly, perfect for you meat lovers.

Now in the area where I live, this menu is usually served for certain occasions, so that the village chicken meat gravy will become a mainstay menu that is very popular at the event. Speaking of family, this dish is my family's favorite dish. Every certain day this menu will definitely be available on our dining table an usually eat it with warm white rice.

About The Author

_{A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.}

_{Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.}