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1
1 tablespoon
1 teaspoon
3 tablespoons
3
3 cm
1
2
2
1 stalk
2
5
500 cc
3 tablespoons
Spices (ground)
3
1 tablespoon
1 teaspoon
1 teaspoon
1/8
10
6
3 cloves
1 teaspoon
2 teaspoons
1 tablespoon
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Chicken, cut into 8 pieces
Lime juice or tamarind juice
Salt
Oil
Shallots, finely sliced
Cinnamon stick
Star anise
Cloves
Cardamoms
Lemon grass, bruised
Pandanus leaves, shredded, knotted
Curry leaves
Coconut milk from 1 1/2 coconuts
Roasted shredded coconut, pounded
Candlenuts, roasted
Coriander
Cumin, roasted
Aniseed
Nutmeg
Red chilies
Shallots
Garlic
Chopped turmeric
Chopped ginger
Salt
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Method :
- Rub the chicken with lime
or tamarind juice and salt.
- Let it stand for 15
minutes.
- Heat oil and sauté
shallots until golden brown, then add ground spices, whole spices,
lemon grass, pandanus leaves, curry leaves and chicken.
- Cook for a few minutes,
then add coconut milk and pounded coconut.
- Continue to cook, stirring
from time to time until the chicken is cooked and the gravy is
thick and oily.
- Serve with cane bread or
lacy pancakes.
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