Recipe Ingredient
- 1.5-1.7 kg chicken, chopped into bite-sized pieces
- 1 grated coconut
- 3½ cups water
- 4 potatoes, quartered
- 2 tomatoes, quartered
- 6 tbsp oil
- Ground spices (A):
- 15 shallots
- 4 cloves garlic
- 14-15 dried chillies, seeded
- 2 fresh red chillies
- 2½cm piece fresh turmeric
- 4 candlenuts
- 2cm piece galangal
- 2 stalks lemon grass
- 1 tbsp belacan stock granules
- 3½ tbsp meat curry powder
- (B):
- 1 star anise
- 3cm piece cinnamon stick
- 4 cloves
- 3 cardamoms, split and use seeds only
- 3 stalks curry leaves
- Seasoning:
- 1-2 tsp salt or to taste
- 1 tsp sugar
- 1 tbsp light soy sauce
Instructions
- Add 1/2 cup water to the grated coconut; mix and squeeze out to obtain thick coconut milk.
- Add 3 cups remaining water to the residue and squeeze to obtain thin coconut milk. Set aside.
- Heat oil in a deep saucepan and fry ground spices (A) and (B) until fragrant. Add in chicken and pour in 1½ cups thin coconut milk. Simmer and cook over low heat for 15-20 minutes adding thin coconut milk slowly until finished.
- Add potatoes and tomatoes and continue to cook until meat is cooked and potatoes turn tender. Pour in thick coconut milk and bring to a boil till the oil floats to the top. Season to taste.
