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 bird's eye stem. Peel the potatoes and cut them into 4 parts each. Coarsely tear the turmeric leaves. Trim the lemongrass ends and pound them slightly.
2. Finely blend the bird's eye chili and fresh turmeric in the blender with a bit of water. Set aside.
3. Grill the chicken in a wok or pot until the oil oozes out. Then, add the blended ingredients, including lemongrass. Stir to mix, cover, and cook for about 2 minutes.
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, stirring occasionally to avoid lumpy gravy.
6. Once it boils, turn off the heat and serve with steamed white rice.