1 whole chicken, cut into 12 pieces and boil until half-cooked
4 bay leaves
1 glass coconut milk
10 red bird’s eye chilies (in Korea, pot gochu)
4 red curly chilies (chungyang gochu, in Indonesia you can use red bird’s eye chilies)
1 large onion (as substitute to shallots)
8 cloves garlic
1 teaspoon galangal powder
1 teaspoon coriander powder
1 teaspoon shrimp paste
2 tablespoons coconut sugar
1 tablespoon tamarind
1 tablespoon shrimp paste
1 tablespoon roughly chopped coconut sugar (substitute with palm sugar)
5 cloves garlic
1 onion, roughly chopped
10 red chilies
4 red curly chilies
This recipe was adapted from a recipe that belongs to the Nugraha family, to fit in with the condition in Korea.
Sauté the spice paste together with bay leaves until their aroma is released. Add chicken, coconut milk, and stir well. Cook until the coconut milk thickens while stirring it occasionally to prevent the coconut oil separating from the milk. Cook until the chicken is tender and coconut milk is reduced. Take out the chicken and set aside.
Grill the chicken until they become brown while basting it with the remaining sauce from the pot. Remove from heat and set aside.
Sambal terasi: Ground the sautéd spices. Sauté again, while the adding shrimp paste and coconut sugar. Stir well. Add a dash of sugar and salt to taste. Stir until you can smell the aroma, and all the excess water is drained. Remove from heat.
Serve grilled chicken with sambal terasi.
This recipe has been tested in Ekavianty Prajatelistia's own kitchen