• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

This chicken dish goes well with Nasi Kerabu.


Recipe Ingredient

  • 5 pcs chicken thighs
  • 3 tbsp ginger (blended)
  • 1/2 cup shallot (blended)
  • 1 tbsp galangal (blended)
  • 1 cup thin coconut milk
  • 3 cardamom
  • 5 cloves
  • 3 cups thick coconut milk
  • 20 ml tamarind juice
  • 1 tbsp chilli paste
  • salt and pepper to taste
  • a pinch of sugar
  • glutinous rice flour (optional)

Instructions

  1. Marinate chicken thighs in this paste for about 1/2 hour.
  2. Put marinated chicken thighs in a pot and pour thin coconut milk over it.
  3. Add cardamon and cloves and cook over medium heat until chicken is partly cook, about 15 minutes.
  4. Take the chicken out of the pot, leaving the sauce in pot.
  5. Place the chicken on a baking tray and cook under the oven grill (broiler) at medium heat.
  6. Discard cardamon and cloves and add tamarind juice, chilli paste, thick coconut milk and glutinous rice flour into the pot and stir.
  7. Season with salt, pepper and sugar and cook until it thickens.
  8. Stir continuously. When the sauce thickens, pour some sauce over the chicken and return to grill.
  9. Cook until the sauce begins to dry up a little.
  10. Then turn the chicken over and pour some sauce over and cook again.
  11. Repeat this process of coating the chicken with the sauce 4 times until the chicken is cooked thoroughly.

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