Ayam Kalio Padang aka Kalio Chicken Padang

Ingredients:

6 thigh chicken

3 bay leaves

2-4 lemongrass ~ bruised

3 sliced galangal

5 kafir lime leaves

1 pce turmeric leaf

1-1/2 tbsp chicken powder

1/2 lime juice

800ml coconut milk

300ml coconut cream

Blended

200g red chili

15g turmeric

20g ginger

100g shallot

40g garlic

1 tbsp light soy sauce

30g sugar

1/2 cup cooking oil

Directions/Instructions:

1. Rinse the chicken, pat dry with a paper towel, and marinate with salt for 15-20 mins.  Then heat oil in a large skillet over medium heat, add chicken pieces to hot oil in a single layer without crowding.  Cook for 8-10 mins per side or until chicken is browned, remove with tongs.  Repeat with remaining chicken pieces.
2. In a large wok, saute the blended ingredient until fragrant.  Then add bay leaves, lemongrass, galangal, lime leaves, turmeric leaf.  Stir the mixture.  
3. Pour in the coconut milk and add the chicken.  Cook until all the spices are absorbed.  Stir until the coconut milk boils.
4. Once boiling, add the chicken powder and lime juice.  Cook until the gravy thickens for about 20-30 mins.
5. Then add in the coconut cream and stir to mix well.  Let it cook for 2-3 mins, then off the heat.
6. Serve with steamed with rice