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3 tablespoons
1 stalk
3
3 cm
2
1/2
2
1 kg
50 g
1 liter
1 piece
Spices (ground)
10
1 teaspoon
1 tablespoon
1/2 teaspoon
1/4 teaspoon
2 teaspoons
2 teaspoons
1 tablespoon
4 cloves
8
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Oil
Lemon grass, bruised
Kaffir lime leaves
Cinnamon stick
Cloves
Nutmeg
Cardamoms, bruised
Chicken, cut into 8 pieces
Shredded coconut, roasted, pounded
Coconut milk from 3/4 coconut
Asam gelugur or 1 tablespoon tamarind
juice
Red chilies
Peppercorns
Coriander, roasted
Cumin, roasted
Aniseed
Chopped turmeric
Chopped ginger
Chopped galangal
Garlic
Shallots
Salt
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Method :
- Heat oil and sauté ground
spices with lemon grass, kaffir lime leaves, cinnamon, cloves,
nutmeg and cardamoms until fragrant.
- Add the chicken pieces.
- Add shredded coconut and
mix well.
- Then pour in coconut milk
and asam gelugur.
- Cook until the chicken is
tender and the gravy has thickened.
- If you prefer, add 300
grams peeled and quartered potatoes to the gravy along with the
chicken.
- Serve hot.
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