Ingredients
Serves 4.
2 Shallots
3 Candle nuts
2 Garlic cloves
1 tsp. Coriander seeds
1-1/2 cup (300ml)Coconut milk
1 tsp. (5g) Tamarind
3 lbs. (1.5kg) Chicken
1/2 cup (250ml)Water
1 bruised Lemon grass
2 Lime leaves
2 tbsp. (30ml) Oil
salt (as needed)
3 Holland red peppers
1 tsp. (5g) Shrimp paste
1 tbsp. (15g) Sugar
1 slice Galangal
1/4 inch Tumeric
Instructions
- Split chicken in the middle then pound lightly to flatten.
- Ground Holland peppers, shrimp paste, shallots, garlic cloves, coriander seeds, candle nuts, tumeri, and galangal to a fine paste. Heat a deep frying pan then add oil. Saute spice paste for about 7 minutes then add coconut milk and water, bring to a boil.
- Add chicken and lower heat to simmer. Cover frying pan, simmer for about 30 minutes or until sauce is reduced to 1/3. Stir sauce and flip chicken a few times during cooking.
- Grill chicken about 7 minutes per side or until it is charred. Keep basting the chicken with sauce while grilling.
Serve with steamed rice.
Recipe courtesy of Indokitchen.com
