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Ingredients :
1 kg chicken, cut into 8 pieces
1 stalk lemon grass, bruised (white
part only)
3 cm cinnamon stick
3 kaffir lime leaves
3 tablespoons cooking oil
2 cloves
1/2 nutmeg
2 cardamoms, bruised
50 g shredded coconut, roasted and
pounded
1 liter coconut milk
1 piece asam gelugur
Spices (ground)
12 red chilies
1 teaspoon peppercorns
1 tablespoon cilantro, roasted
1/2 teaspoon cumin, roasted
1/4 teaspoon aniseed
2 teaspoons turmeric, chopped
2 teaspoons ginger, chopped
1 tablespoon galangal, chopped
5 cloves garlic
8 shallots
Salt to taste
Method :
Heat the wok with oil and saute the ground
spices with kaffir lime leaves, cinnamon, lemon grass, nutmeg, cloves
and cardamoms until fragrant. Add in the chicken pieces and shredded
coconut. Mix well. Pour in the coconut milk and asam gelugur and cook
until the chicken is tender and the gravy has thickened. Serve
immediately while still hot.
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