• Prep Time 10 minutes
  • Cook Time 50 minutes
  • Serving For 12 people
  • Difficulty Normal

Recipe Description

This recipe was first published in Flavours magazine.

Recipe Ingredient

  • 300g shallots
  • 50g ginger
  • 2 cloves garlic
  • 1/2 tsp turmeric powder
  • 2 tbsp cili boh
  • 1 chicken (cut into 10 to 12 pieces)
  • 500ml santan sawit
  • 300ml water
  • 1 tbsp tamarind paste
  • 1 tsp salt
  • 2 stalks lemongrass (bruised)
  • 2 kaffir lime leaves (torn)
  • 1 tbsp brown sugar
  • 1 tbsp kerisik


  1. Blend the shallots, ginger, garlic, turmeric and cili boh in a blender and process till fine.
  2. Place the paste in a pot with the chicken, santan, water, tamarind paste and salt and bring to a boil. Add the lemongrass and kaffir lime leaves, then lower heat and simmer for 30 to 45 minutes.
  3. Remove cooked chicken pieces from the pan and set aside.
  4. Continue cooking the gravy until thick, then add the chicken back into the pan with the brown sugar and kerisik and cook, stirring for 5 more minutes.
  5. Remove from heat and serve immediately.

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