Ayam Gulai Serai

Ingredients:

3 boneless chicken thighs, cut into quarters

3 lemongrass, bruised

2 medium potatoes, cut into quarters

1 cinnamon stick

2 star anise

3 cardamon

4 cloves

2 stalks of curry leaves

1 tbsp curry powder

100ml coconut milk

Enough water

1 tsp tamarind paste

1/2 cup cooking oil

Salt & seasonion

Paste

2-3 tbsp chili boh or 2 handfuls of dried chili, soaked

2 medium red onions

4 pcs garlic

2" fresh ginger

2" fresh turmeric

1" belacan

2 lemongrass

1/2 cup water

Instructions:

1. Grind the paste ingredients into a smooth paste.
2. Heat the oil in a wok over medium heat and add the ground paste. Sauté the paste until the oil is visible.
3. Then, add 3 lemongrass stalks, a cinnamon stick, star anise, cardamom, cloves, and curry leaves. Add the curry powder and stir-fry until it breaks down in the oil.
4. Once the chili oil separates, add the chicken pieces and potatoes. Stir-fry until well combined, covering everything.
5. Next, add the coconut cream and continue mixing before adding water. Then, add the tamarind paste and stir well.
6. Reduce the heat and simmer the chicken over low heat for 10 minutes. Once the chicken is tender, add salt and seasoning to taste. Lastly, squeeze the juice of one lime. Enjoy!