Ayam Masak Lemak Cili Padi aka Spicy Coconut Chicken

Ingredients:

1kg Chicken (mix)

10-20 bird's eye chilies (Red & Green)

2-3" fresh turmeric or 1 tbsp turmeric powder

2 stalk lemongrass

2 potatoes ~ cut quarters

1-liter coconut milk

1 pcs turmeric leave (Optional)

1 tsp salt

2 pcs asam gelugor

Directions/Instructions:

1. Remove the stem of the bird's eye.  Peel the potatoes and cut them into 4 parts each.  Tear the turmeric leave coarsely.  Lemongrass trims the ends and pounds them slightly.
2. In the blender, blend a little finely the bird's eye chili, and fresh turmeric with a little water.  Set aside.
3. In a wok or pot, grill the chicken until the chicken oil oozes out.  Then add the blended ingredients, lemongrass.  Stir to mix, cover and let it cook for about 2 mins.
4. Remove the lid, add the potatoes, and simmer until the chicken is cooked (about 5 mins).
5. Then add the concentrated coconut milk, salt, turmeric leaves, and asam gelugor.  Simmer over low heat.  Stir a little to avoid lumpy gravy.
6. Once it boils, turn off the heat and serve with steamed white rice.