• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Marinate the chicken with salt and turmeric then fry chicken until cooked.
  2. Blend all the ingredients for blending and set aside.
  3. 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.
  4. 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.

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