Recipe Description
The original article was first published in The Star Online. Click here to read more.
Recipe Ingredient
- For the chicken:
- 1/2 a chicken, cut into 12 pcs
- turmeric powder, to taste
- salt to taste
- For blending:
- 5 red chillies
- 5-7 cili padi (depending on how hot you want the dish to be)
- 50g dried chillies
- 4 red onions
- 6 cloves garlic
- 5cm turmeric
- 4cm ginger
- 6 candlenuts
- For cooking:
- 1 red onion, cut into rings
- 250ml coconut milk
- 2 stalks lemongrass
- 3 tamarind pieces
- cili padi, for garnish
Instructions
- Marinate the chicken with salt and turmeric then fry chicken until cooked.
- Blend all the ingredients for blending and set aside.
- In a wok, heat some oil and sauté onions. Once onions have softened, pour in the blended ingredients and stir till aromatic and a layer of oil emerges.
- Add coconut milk, lemongrass & tamarind pieces. Add some water if mixture is too thick. Cook for another 5-10 minutes or until it turns into a thick gravy. Garnish with cili padi and eat with ketupat.
