• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 2 onions , peeled
  • 5 cloves garlic, peeled
  • 2 candlenuts
  • 50g dried chillies, soaked in hot water, seeded and drained
  • 5-cm (2-in) knob galangal (lengkuas), peeled
  • 5-cm (2-in) knob ginger, peeled
  • 1(about 1.5 kg /3 lb 4½ oz) chicken, cut into 12 pieces
  • 2 tsp turmeric powderv
  • 200 ml (6½ fl oz/¾ cup) cooking oil
  • 5-cm (2-in) length cinnamon stick
  • 5 cardamom pods
  • 2 lemon grass, lightly bruised
  • 2 tsbsp tomato paste/ketchup
  • 100 ml (3½ fl oz/2/5cup) evaporated milk/coconut cream
  • Salt and sugar to taste

Instructions

  1. Grind or blend onions, garlic, candlenuts, dried chillies, galangal and ginger. Set aside.
  2. Season chicken with turmeric powder and salt for 30 minutes.
  3. Heat oil in a wok. Deep-fry chicken pieces until browned and cooked. remove and drain.
  4. Leave 4 tablespoons of oil in the wok. Sauté cinnamon, cardamom pods and lemon grass. Add ground ingredients and fry until fragrant.
  5. Add fried chicken, tomato paste/ketchup and evaporated milk/coconut cream. Stir well to coat chicken and simmer until gravy thickens slightly. Season to taste with salt and sugar.
  6. Garnish as desired and serve with Special Tomato rice.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *