Recipe Ingredient
- 1.5 kg chicken, chopped into bite-sized pieces
- 4-5 tbsp oil
- 3 shallots, finely shredded
- Ground ingredients
- 2 cloves garlic
- 8 shallots
- 1cm piece fresh turmeric
- 1/2 tsp ground black pepper
- 2 tsp coriander powder
- 4 candlenuts
- 1/2 tsp fennel
- 1/2 tsp cumin
- 1 ½cm ginger
- 3cm galangal
- (A)
- 1 stalk lemon grass, smashed
- 4cm cinnamon stick
- 1 star anise
- 2 daun salam
- 100ml thick coconut milk
- 350ml thin coconut milk
- 1 tbsp tamarind juice
- 3 kaffir lime leaves
- Seasoning
- Salt to taste
- 1 tsp dark brown sugar or to taste
Instructions
- Combine ground ingredients with 1 tablespoon oil into a paste.
- Marinate chicken with ground ingredients for several hours or preferably overnight in the refrigerator.
- Heat just enough oil in a saucepan and fry sliced shallots until golden brown and crispy. Drain shallot crisps from oil.
- Heat remaining oil in the saucepan; add chicken and fry until the meat is firm.
- Add coconut milk and (A). Stir until mixture starts to boil. Simmer for 15-20 minutes until sauce thickens.
- Add thick coconut milk and tamarind juice. Continue to cook for a further 10-15 minutes. Halfway through cooking add kaffir lime leaves and seasoning to taste.
- When meat is cooked and tender, dish out and serve with a garnishing of crisp fried shallots.
Food cook