Ingredients /nutrition
- 5 candlenuts
- 5 garlic cloves
- 1 onion
- 2 stalks lemon grass
- 25 g galangal
- vegetable oil
- 2 tbsp coriander powder
- 2 tsp cumin powder
- 2 tsp pepper
- 1 tsp turmeric powder
- 1 1/2 kg chicken, cut into bite size pieces
- 400 ml thin coconut milk
- 2 tsp salt
- 1 1/2 tsp sugar
- 200 ml thick coconut milk
- 2 quartered tomatoes
Methods / instructions
- Grind the first 5 ingredients from the list using a food processor and blender until form a smooth paste.
- Heat up vegetable oil and saute ground paste until fragrant.
- Stir in coriander powder, cumin powder, pepper and turmeric powder.
- Stir in chicken and cook for 2 1/2 minutes.
- Pour in thin coconut milk and bring to boil.
- Reduce heat and simmer gently for 5 1/2 minutes.
- Add in remaining ingredients and cook until chicken is tender.
- Serve immediately with boiled fragrant rice.
Servings: 4
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