Chicken Rose Penang Style

Ingredients:

1 whole chicken ~ cut 12

225g Campbell Tomato Soup

200g coconut milk

1/2 can of Evaporated milk

4 tbsp condensed milk

1 tbsp almond powder

1 tbsp poppy seed powder

Salt to taste

Cooking oil for frying chicken

Sauteed

1 screwpine leaves

2 large onions ~ sliced lengthwise

2 stalk lemongrass

2 cinnamon sticks

3-star anise

4 cardamon seed

5 cloves

2 tbsp cooking oil

Blend (A)

1 large onion

4 shallot

2" ginger

5 clove garlic

Blend (B)

10 dried chilies

1 medium carrot

1-2 tomato

1/4 cup cooking oil

1/2 cup water

Paste

1 tbsp fennel powder

1 tbsp cumin powder

1 tbsp garam masala

1 tbsp chili powder

Directions/Instructions:

1. Clean the chicken pieces, pat dry, and marinate with salt and turmeric powder.  Set aside for 30 mins.
2. Heat the oil and fry the chicken pieces until 3/4 cooked.  Set aside.
3. Heat the wok and add lemongrass, pandan leaves, and spices.  Once the fragrant smell is gone, add the onion slices.  Saute until the onion turns golden; do not burn.
4. Then add the mixture (A) and stir until the smell rises.  Next, add the mixture (B), tomato soup, almond powder, and poppy seed powder.  Stir it together and let it boil over medium-low heat.
5. Then add the paste mixture and continue to stir it together. Once the sauce has absorbed the oil, add coconut milk, half a can of evaporated milk, condensed milk, and salt to taste.
6. Bring the sauce to a thickening point and add the fried chicken pieces. Stir the sauce well so it does not burn and is coated well.
7. Reduce the heat to a simmer and boil the sauce for 15-20 minutes. Once the sauce has absorbed the oil, remove it to serve.