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Ingredients :
1 chicken, cut into 4 pieces
1 stalk lemon grass, bruised (white
part only)
3 tablespoons cooking oil
3 kaffir lime leaves
2 cloves
2 cardamoms, bruised
500 cc thick coconut milk
1 piece asam gelugur
Spices (ground)
1/2 teaspoon cumin
1/4 teaspoon aniseed
1/4 teaspoon nutmeg
3 teaspoons cilantro
1 teaspoon pepper
2 teaspoons ginger, chopped
2 teaspoons turmeric, chopped
1/4 teaspoon galangal, chopped
5 candlenuts, roasted
5 cloves garlic
8 shallots
1 tablespoon salt
Method :
Heat a wok with oil and saute the ground
spices, lemon grass, kaffir lime leaves, cloves and cardamoms until
fragrant. Add in the chicken. Fry for a few minutes and add the coconut
milk and asam gelugur. Simmer until the sauce has thickened and the
chicken is half-cooked. Remove the chicken from the sauce and grill over
hot charcoal, brusing it with some sauce. Serve hot with the remaining
sauce.
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