• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 1-1.5 kg chicken, cut into fairly big pieces
  • 2-3 tbsp roasted grated coconut, pounded finely for kerisik
  • 2½ cups coconut milk (add adequate amount of water to one grated coconut and squeeze for the required amount of coconut milk)
  • 10 dried chillies, soaked and seeded
  • 8-10 shallots, coarsely chopped
  • 2 tbsp oil
  • Spice ingredients (A):
  • 1 thumb-size ginger
  • 3cm fresh turmeric root
  • 3cm galangal
  • 2 tbsp chilli boh
  • 2 tbsp coriander powder (ketumbar)
  • 1 tsp cumin (jintan putih)
  • 1 tsp fennel (jintan manis)
  • 1 tsp ground black pepper
  • (B):
  • 4 cardamoms (buah pelaga, split and use the seeds only)
  • 4 cloves
  • 3cm cinnamon stick (kayu manis)
  • 2 stalks lemon grass, smashed lightly
  • 2 pieces dried tamarind skin (asam keping)
  • 2 tbsp oil
  • Seasoning:
  • 1/2 tsp salt or to taste
  • 1 tsp sugar or to taste
  • 1 tsp chicken stock granules

Instructions

  1. Heat 2 tbsp of oil in wok. Fry shallots and dried chillies until fragrant. Remove and put into a food processor.
  2. Add the spice ingredients (a) and process until mixture turns fine. Use 2 tbsp of this mixture to marinate the chicken, for 30-40 minutes.
  3. Put coconut milk, remaining ground ingredients and ingredients (b) in a deep saucepot. Add the marinated chicken and bring to a low simmer.
  4. Cook for 30-35 minutes or until gravy is semi-dry. Stir in kerisik and add seasoning. Continue to cook for 6-7 minutes or until chicken is tender.
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