Recipe Ingredient
- 1 kg chicken, cut into big chunky pieces.
- 2 tsp salt
- 1 tsp pepper
- 3 pieces dried tamarind skin (asam gelugor)
- 200ml thick coconut milk
- 200ml thin coconut milk (the thin and thick coconut milk are obtained from one coconut)
- 3 tbsp oil
- Ground and combined spices:
- 12 shallots
- 3 cloves garlic
- 2 stalks lemon grass
- A 3-cm piece fresh turmeric
- 2 thick slices galingale
- 20 dried chillies, soaked
- 5 fresh red chillies, seeded
- 20 bird´s eye chillies (cili padi)
- Seasoning:
- 1 tsp salt
- 1 tsp brown sugar
- 1 tsp chicken stock granules
- 1 tsp fish sauce
Instructions
- Marinate chicken pieces with salt and pepper and set aside for one hour.
- Heat a deep saucepan with oil and fry ground ingredients for four to five minutes over medium-low heat. Add thick coconut milk gradually and fry till oil rises to the top.
- Stir in chicken and thin coconut milk. Add tamarind skin and simmer for 20 minutes or until chicken is tender. Add seasoning, dish out and serve with hot rice.
