Recipe Ingredient
- 1/2 chicken, chopped into chunky pieces
- 10 quail´s eggs, hardboiled and shelled
- 1 carrot, cut into wedges
- 1 green chilli, seeded and cut into wedges
- Marinade (A):
- 1 tbsp meat curry powder
- 1/2 tsp salt
- Dash of ground black pepper
- (B):
- 2cm piece cinnamon stick
- 1 star anise
- 2 cloves
- 2 stalks lemon grass
- 2 to 3 tbsp oil
- (C) Grind:
- 3 shallots
- 2 cloves garlic
- 1 cm piece galangal
- 2 candlenuts
- Add to:
- 2 tbsp chilli paste
- 1 tbsp meat curry powder
- 1/2 tsp belacan granules
- 2 pieces dried tamarind skin (asam keping)
- 150g low-fat, plain yoghurt
- 1/2 cup water
- Seasoning:
- Salt or to taste
- 1/2 tsp sugar
- 1 tsp chicken stock granules
Instructions
- Marinate chicken pieces with ingredients (A) for several hours.
- Heat wok with oil and fry ingredients (B) until fragrant. Add ground ingredients (C) and sauté over a gentle heat until oil rises to the top. Add the marinated chicken and carrot. Stir well. Add water and cook covered for 15 to 20 minutes. Next, add green chilli, quails´ eggs, yoghurt and dried tamarind skin. Continue to simmer for another 10 minutes or until gravy is fairly thick. Dish out and serve with slices of wholemeal bread.
