This recipe was first published in Flavours magazine.
- 2kg chicken (cut into 16 pieces)
- 120 ml cooking oil
- 5 cloves
- 5 cardamoms
- 5 cm cinnamon stick
- 60 ml chilli paste
- 1 tbsp dried shrimp paste (belacan)
- Wet spice mix (blended)
- 20 shallots
- 4 cloves garlic
- 10 g ginger
- 5 slices galangal
- Dry spice mix (ground)
- 2 tbsp coriander seeds
- 2 tsp fennel seeds
- 1/2 tsp black peppercorns
- 1 small piece kulit lawang (aromatic bark)optional
- 1/4 nutmeg
- 2 tsp rempah masak (mixed with water to form paste
- 5 pieces dried tamarind (asam gelugor)
- 500 ml thick coconut milk (from 1.5 coconuts)
- 100 g palm sugar (gula Melaka)
- 10 fenugreek seeds (soaked in hot water for 5 minutes, drained)
- 4 tbsp kerisik
- 2 red chillies (split and seeded)
- 2 green chillies (split and seeded)
- 2 big onions (quartered)
- 1.5 tbsp sugar
- salt to taste
- Heat oil in a pot over medium-low heat and add in the cloves, cinnamon and cardamoms. Add chilli paste and fry for 2 minutes, then add belacan and some salt.
- Mix in the wet spice paste and fry until fragrant. Then add the dry spice mix and rempah masak.
- Add chicken and tamarind slices, and cook for 5 minutes, stirring now and then. Add coconut milk and bring to boil, then add the palm sugar. Cook on medium heat until chicken is tender - if the gravy is too thick, add 1 cup hot water.
- Add the rest of the ingredients and season to taste. Once onions are cooked, turn off the heat.