Prep time: 20 minutes
Cooking time: 30 minutes
Number of servings: 8-10
INGREDIENTS:
1.4kg chicken, cut into 12 pcs
2 tbsp salt
30g meat curry powder
(marinate chicken with salt & curry powder)
INGREDIENTS FOR GRINDING:
8 shallots
4 cloves garlic
3cm ginger
2cm galangal
2 fresh chilies, remove seeds
8-10 dried chilies, soaked till soft
(grind till fine)
1 cinnamon bark
2 star anise
2 stalk lemon grass
2 tbsp kerisik
200ml Marigold Evaporated Filled Milk
100ml water
2 turmeric leaves, shredded
Salt & sugar to taste
METHOD:
1. Heat 4 tbsp oil, sauté ground ingredients until fragrant. Add in cinnamon bark, star anise, lemon grass and marinated chicken pieces. Stir-fry for 3 minutes adding in 6 tbsp of Marigold Evaporated Filled Milk until chicken pieces are well coated with spices.
2. Then put in remaining Marigold Evaporated Filled Milk and water. Cook over medium fire until chicken is tender and gravy thickens. Put in kerisik, turmeric leaves and salt to taste.
3. Cook further for 2 minutes and turn off fire.
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