|
1.5 kg
5 tablespoons
3
100 ml
350 ml
1 tablespoon
3
1 stalk
4 cm
1
2
Ground ingredients
2 cloves
8
1 cm piece
1/2 teaspoon
2 teaspoons
4
1/2 teaspoon
1/2 teaspoon
1 1/2 cm
3 cm
Seasoning
1 teaspoon
|
Chicken, chopped into bite size
Cooking oil
Shallots, finely shredded
Thick coconut milk
Thin coconut milk
Tamarind juice
Kaffir lime leaves
Lemon grass, smashed
Cinnamon stick
Star anise
Daun salam
Garlic
Shallots
Fresh turmeric
Ground black pepper
Coriander powder
Candlenuts
Fennel
Cumin
Ginger
Galangal
Dark brown sugar or to taste
Salt to taste
|
Method :
- Combine ground ingredients
with 1 tablespoon oil into a paste.
- Marinate chicken with
ground ingredients for several hours or preferably overnight in
the refrigerator.
- Heat just enough oil in a
saucepan and fry sliced shallots until golden brown and crispy.
- Drain shallot crisps from
oil.
- Heat remaining oil in the
saucepan.
- Add chicken and fry until
the meat is firm.
- Add thin coconut
milk, lemon grass, cinnamon stick, star anise and daun salam.
- Stir until mixture starts
to boil. Simmer for 15-20 minutes until sauce thickens.
- Add thick coconut milk and
tamarind juice.
- Continue to cook for a
further 15 minutes.
- Halfway through cooking,
add kaffir lime leaves and seasoning to taste.
- When the meat is cooked
and tender, dish out and serve with a garnishing of crisp fried
shallots.
|
