By Margarita Lee
2kg chicken – cleaned and cut into bite-size pieces
2 cups coconut milk
6 stalks lemongrass (serai) – bruised
1 inch piece young ginger – bruised
2 inch piece galangal (lengkuas) – bruised
4 young turmeric leaves – finely cut
4-5 pieces Kaffir lime leaves(daun limau perut) – crushed
½ cup kerisik (finely ground coconut, dry fried) – keep aside
3-4 pieces Tamarind peel (asam keping)
Salt and sugar to taste
30 dried chillies soaked in hot water and discard seeds
2 bulbs garlic
1 candlenut (buah keras)
½ cup kerisik
½ inch piece turmeric (kunyit)
2 Tbsp coriander seeds (ketumbar)
- Heat oil in wok and add blended ingredients, add lemongrass, kaffir lime leaves, young ginger and turmeric leaf, stir fry for 5 minutes or until paste separates from the oil.
- Add chicken and stir fry for 5 minutes. Add coconut milk and allow to simmer over medium heat for about 45 minutes or until chicken is tender, adding a bit more coconut milk as necessary to keep sauce from drying and burning.
- Add the Tamarind peel, coconut kerisik when the meat is tender, keep stirring frequently to avoid burning. When the meat is tender and the sauce is almost dry, remove from heat.
- Serve with rice.