 |
| Source: Chef Wan |
Ingredients:
1 Litre Coconut Cream
1 kg Chicken ~ cleaned & halved lengthwise
2 Lemongrass ~ bruised
½ tsp Turmeric Leaves ~ finely sliced
1 tbsp cumin powder
1 tbsp minced garlic
1 tbsp minced ginger
1 cup water
2 tbsp Tamarind juice ~ with hot water, strain
Salt & sugar to taste
Spice Paste:
10 dried chillies ~ hot water, drain
4 shallots
3 garlic cloves
1” ginger
2 ½“ galangal
1 Lemongrass
10 candlenuts
1 cup water
Directions:
- Marinade chicken with minced ginger & garlic for 1 hour.
- Place spice paste in a large pot. Add in coconut cream & water. Stir through simmer for 20-30 minutes.
- Add chicken, lemongrass, cumin powder, turmeric leaves & tamarind juice. Make certain the chicken is well coated, then season to taste with salt & sugar. Simmer for 30 minutes, stirring & turning regularly. Add little water to prevent sticking, but liquid level in the pot should always be as low as possible.
- Remove chicken from gravy charcoal or oven. Grill it for 10 minutes, basting frequently with gravy from the pot. Place grilled chicken on a serving plate.
- Return pot to the stove & lower the temperature of the remaining gravy to medium-low heat. Stirring constantly until it thickens.
- When the gravy is ready, remove from the heat & spoon over chicken. Garnish as desired with Turmeric leaves & serve immediately.
