• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 16 People
  • Difficulty Normal
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Recipe Description

This recipe was first published in Flavours magazine.

Recipe Ingredient

  • 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

Instructions

  1. 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.
  2. Mix in the wet spice paste and fry until fragrant. Then add the dry spice mix and rempah masak.
  3. 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.
  4. Add the rest of the ingredients and season to taste. Once onions are cooked, turn off the heat.

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