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

  • 1.5 kg chicken, chopped into bite-sized pieces
  • 4-5 tbsp oil
  • 3 shallots, finely shredded
  • Ground ingredients
  • 2 cloves garlic
  • 8 shallots
  • 1cm piece fresh turmeric
  • 1/2 tsp ground black pepper
  • 2 tsp coriander powder
  • 4 candlenuts
  • 1/2 tsp fennel
  • 1/2 tsp cumin
  • 1 ½cm ginger
  • 3cm galangal
  • (A)
  • 1 stalk lemon grass, smashed
  • 4cm cinnamon stick
  • 1 star anise
  • 2 daun salam
  • 100ml thick coconut milk
  • 350ml thin coconut milk
  • 1 tbsp tamarind juice
  • 3 kaffir lime leaves
  • Seasoning
  • Salt to taste
  • 1 tsp dark brown sugar or to taste

Instructions

  1. Combine ground ingredients with 1 tablespoon oil into a paste.
  2. Marinate chicken with ground ingredients for several hours or preferably overnight in the refrigerator.
  3. Heat just enough oil in a saucepan and fry sliced shallots until golden brown and crispy. Drain shallot crisps from oil.
  4. Heat remaining oil in the saucepan; add chicken and fry until the meat is firm.
  5. Add coconut milk and (A). Stir until mixture starts to boil. Simmer for 15-20 minutes until sauce thickens.
  6. Add thick coconut milk and tamarind juice. Continue to cook for a further 10-15 minutes. Halfway through cooking add kaffir lime leaves and seasoning to taste.
  7. When meat is cooked and tender, dish out and serve with a garnishing of crisp fried shallots.

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