Recipe Ingredient
- 1.5kg-2kg chicken, chopped into serving pieces
- 1 litre thick coconut milk (from 2 coconuts)
- 1 cup grated coconut (use the white part only), dry fried for kerisik
- 3-4 kaffir lime leaves, finely sliced
- 1 turmeric leaf, finely sliced
- Spices (ground):
- 30 dried chillies, soaked
- 3 fresh red chillies, seeded
- 8 shallots
- 4 cloves garlic
- 5 stalks lemon grass
- 4-5cm piece ginger
- 3cm piece galangale
- 2cm piece fresh turmeric
- Seasoning:
- 1 1/2 to 2 tsp salt or to taste
- 1 tsp dark brown sugar
Instructions
- Combine chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.
- Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.
