Ayam Kurma Pekat

Ingredients:

1/2 chicken, cut

1 medium carrot, cut into wedges

1 large potato, cut into wedges

1 tsp tamarind paste

200ml coconut cream

2 tbsp kerisik

1 yellow onion, wedges

2 tbsp Ghee

2 tbsp cooking oil

Salt to taste

Saute

1 knot of pandan leaves

1 cinnamon stick

2 star anise

2 cloves

4 cardamons

1 stalk of curry leaves

3 cloves garlic, sliced

3 shallots, sliced

Paste

1 large red onion

4 cloves of garlic

2" ginger

6 greed bird's eye

4 candlenuts

1/2 cup water

Spices Powder

3 tbsp kurma powder

1 tsp fennel powder

1 tsp coriander powder

1/4 tsp turmeric powder

Instructions:

1. Add 2 tablespoons of ghee and cooking oil to a saucepan over medium-high heat. Then, add the sauté ingredients and stir-fry until they are crisp.
2. Add the ground paste and stir-fry for a couple of minutes until fragrant.
3. Add the spice powder ingredients and stir-fry for one more minute. Next, add 1/2 cup of water and stir well for a few minutes. If the paste dries, add a little cooking oil. Incorporate the tamarind paste and stir-fry until the spices are cooked.
4. Add the chicken pieces, carrot, and potato wedges, and stir to mix well with the spices. Pour enough water to cover the chicken, then add the kerisik, coconut cream, and onion wedges. Stir everything together and let it cook until the chicken is tender. Finally, add salt and a little seasoning to taste. Garnish with chopped coriander leaves and sliced green bird's eye chili.