Fragrant Chicken Curry Recipe (Manado Style) (Ayam Tuturaga)

Ingredients :
1 kg 1/2 teaspoon 1 tablespoon 5 tablespoons 2 2 stalks 5 2 2 250 cc 5 stalks 2 tablespoons Spices (ground) 100 g 5 cloves 10 2 teaspoons 2 teaspoons 7 1 teaspoon	Chicken, cut into bite sized Salt Lime juice Oil Pandanus leaves, cut into 2 cm pieces Lemon grass, finely chopped Kaffir lime leaves Cumin leaves, coarsely chopped Eggs, lightly beaten Water Chives, cut into 2 cm pieces Lime juice Salt and sugar Red and bird's eye chilies Garlic Shallots Chopped ginger Chopped turmeric Candlenuts, roasted Salt
Method : Rub the chicken with salt and lime juice, and let it stand for 15 minutes. Heat oil and sauté ground spices, pandanus leaves, lemon grass, kaffir lime and cumin leaves until fragrant. Add chicken and fry until it is half-cooked. Add beaten eggs, stir until the eggs are cooked, then add water. Continue to cook until the chicken is tender and the gravy has thickened. Add chives, lime juice, and salt and sugar to taste. Serve hot. Note : This dish originally used turtle meat. To make this dish resemble the original one, we've added the lightly beaten eggs.