Ingredients
1 kg chicken (clean and cut into 12 pieces)
2-3 cups coconut milk (extracted from 1/2 grated coconut. the easy way to extract coconut milk is to use a blender, mix a bit of hot water for better result)
To grind in a paste: 10-15 dried chillies (soaked till plump) 6 large bombay onions 10 cloves garlic, peeled 2 cm galangal (lengkuas) 2 cm turmeric root (optional) 2 cm ginger 4 lemon grass 1/2 cup oil salt to taste
Method
Heat oil in a large wok and add in the grounded ingredients. Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface. Add the chicken and mix throughly. Cook for 2 minutes. Add in the coconut milk, salt and sugar and leave to simmer until oil
starts to surface for at least 30-40 minutes over low flame. Serve hot
1 kg chicken (clean and cut into 12 pieces)
2-3 cups coconut milk (extracted from 1/2 grated coconut. the easy way to extract coconut milk is to use a blender, mix a bit of hot water for better result)
To grind in a paste: 10-15 dried chillies (soaked till plump) 6 large bombay onions 10 cloves garlic, peeled 2 cm galangal (lengkuas) 2 cm turmeric root (optional) 2 cm ginger 4 lemon grass 1/2 cup oil salt to taste
Method
Heat oil in a large wok and add in the grounded ingredients. Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface. Add the chicken and mix throughly. Cook for 2 minutes. Add in the coconut milk, salt and sugar and leave to simmer until oil
starts to surface for at least 30-40 minutes over low flame. Serve hot
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