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Ingredients :
1 kg chicken
1 tablespoon lime juice
3 tablespoons cooking oil
4 shallots, sliced finely
1 teaspoon salt
3 cm cinnamon stick
1 star anise
2 cloves
2 cardamoms
1 stalk lemon grass, bruised (white
part only)
2 pandanus leaves, shredded and
knotted
6 curry leaves
500 cc coconut milk
3 tablespoons roasted shredded
coconut, pounded
Spices (ground)
3 candlenuts, roasted
1 tablespoon cilantro
1 teaspoon cumin, roasted
1 teaspoon aniseed
1/8 nutmeg
12 red chilies
6 shallots
4 cloves garlic
1 teaspoon chopped turmeric
2 teaspoons fresh ginger, chopped
1 tablespoon salt
Method :
Cut the chicken into 8 pieces and rub with
the lime and salt. Set aside to stand for 20 minutes. Heat a wok with
oil and saute the shallots until golden brown. Add ground spices, lemon
grass, whole spices, pandanus leaves, curry leaves and chicken. Cook for
a few minutes and then add the coconut milk and pounded coconut.
Continue cooking until the chicken is cooked and the gravy has
thickened. Stir occasionally. Serve hot with white rice or steamed
bread.
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