Ingredients
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8 pcs Chicken Thigh/drumstick
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2 Potato; cut to chunks
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200 ml Coconut Cream
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1 sprig Curry Leaves
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1 Star Anise
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1 Cloves
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1 Cinnamon Stick
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5 Tbsp. Oil
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1 1/2 Cup Water
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1 Tbsp. Salt
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1 Tsp. Sugar
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Spice Paste
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3 Cloves Garlic
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18 Shallots;small
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12 Dried Chili; soaked
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15 g Turmeric
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15 g Coriander Seeds
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1 Tsp. Fennel
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1 Tsp. Cumin
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20 g Belacan; toasted
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1 stick Lemongrass
Directions
Steps
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1
Done
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Spice PastePound spice paste ingredients using a pestle and mortar or do it in a blender. |
|
2
Done
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Cook ChickenHeat up a wok and pour in 5 tbsp oil. Sauté cinnamon stick, star anise and cloves. Fry over low heat, add in spice paste and stir-fry until fragrant. Add chicken, potatoes, curry leaves and fry well. Add in water, cover the wok, braise over low heat until chicken and potatoes are cooked. Add the coconut milk, salt and sugar to taste. Continue to simmer on low heat for 30 mins or until the chicken becomes tender. |
|
3
Done
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Plating and ServingServe with white rice, bread, nasi kunyit, or roti jala. |
