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Ingredients :
1 kg young chicken
1 tablespoon tamarind juice
1 teaspoon salt
350 cc coconut milk
25 g basil leaves
Spices (ground)
6 red chilies
4 shallots
3 cloves garlic
5 candlenuts, fried
1/2 teaspoon pepeprcorns
1 teaspoon lesser galangal, chopped
1/2 teaspoon tamarind
Salt and sugar to taste
Method :
Cut the chicken into 2 pieces and rub with
tamarind juice and 1 teaspoon salt. Set aside to stand for 10 minutes.
Grill the chicken over hot charcoal or roast in an oven until golden
brown. Shred the chicken meat and arrange in a bowl. Bring to the boil
coconut milk with the ground spices. Then pour the grave over shredded
chicken before garnishing with basil leaves for serving. Serve hot.
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