INGREDIENTS:
- 1½ kg chicken pieces (marinated with turmeric and salt for 6 hours)
- 1½ onion, finely sliced
- 1 tbsp cooking oil
- 200ml coconut cream
- 100ml water
- ¼ tsp salt
- ½ lime juice
- 3 lime leaves, julienned
- 2 red onions
- 15 shallots
- 5 dried red chilli (soaked until softened)
- 3 clove garlic
- thumb-sized ginger
- thumb-sized galangal
- thumb-sized fresh turmeric
- 1 piece of dried tamarind
- 5 candlenuts (can be substituted with cashew nuts – double the quantity of the candlenuts)
- 2 stalks lemon grass
- 1 tsp toasted belacan
INSTRUCTIONS:
- Heat oil in wok and fry spice paste for 5-6 minutes (medium heat) or until paste is fragrant and volume has reduced by about one-third.
- Add the sliced onions and chicken. Fry for a further 2 minutes until the onions are soft.
- Add in the coconut cream and water. Bring to a boil. Cover and cook over low heat until chicken is cooked. If you want to reduce the sauce, remove cover and simmer for a further 5 minutes.
- Season with salt and sugar to taste. Stir in lime juice. Garnish with lime leaves and serve with rice or roti.
Source: Vi Vian's Food Blog
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