Recipe Ingredient
- 1-1.5 kg chicken, cut into fairly big pieces
- 2-3 tbsp roasted grated coconut, pounded finely for kerisik
- 2½ cups coconut milk (add adequate amount of water to one grated coconut and squeeze for the required amount of coconut milk)
- 10 dried chillies, soaked and seeded
- 8-10 shallots, coarsely chopped
- 2 tbsp oil
- Spice ingredients (A):
- 1 thumb-size ginger
- 3cm fresh turmeric root
- 3cm galangal
- 2 tbsp chilli boh
- 2 tbsp coriander powder (ketumbar)
- 1 tsp cumin (jintan putih)
- 1 tsp fennel (jintan manis)
- 1 tsp ground black pepper
- (B):
- 4 cardamoms (buah pelaga, split and use the seeds only)
- 4 cloves
- 3cm cinnamon stick (kayu manis)
- 2 stalks lemon grass, smashed lightly
- 2 pieces dried tamarind skin (asam keping)
- 2 tbsp oil
- Seasoning:
- 1/2 tsp salt or to taste
- 1 tsp sugar or to taste
- 1 tsp chicken stock granules
Instructions
- Heat 2 tbsp of oil in wok. Fry shallots and dried chillies until fragrant. Remove and put into a food processor.
- Add the spice ingredients (a) and process until mixture turns fine. Use 2 tbsp of this mixture to marinate the chicken, for 30-40 minutes.
- Put coconut milk, remaining ground ingredients and ingredients (b) in a deep saucepot. Add the marinated chicken and bring to a low simmer.
- Cook for 30-35 minutes or until gravy is semi-dry. Stir in kerisik and add seasoning. Continue to cook for 6-7 minutes or until chicken is tender.
