Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
- 1 whole chicken cut into 12 pieces
- Cooking oil
- 3 red chilies, sliced
- 2 lemongrass stalks, smashed
- 1 thumb-sized piece galangal, smashed
- 2 bay leaves
- 3 ½ glasses coconut milk made from 1 grated coconut
Spice Paste
- 1 tbsp pepper
- ¼ tsp cumin
- 4 candlenuts
- 1 tsp roasted shrimp paste
- 10 shallots
- 5 garlic cloves
- Grated palm sugar
- ½ tsp salt
Start by grill the chicken over charcoal embers. Also, don’t forget to stir the coconut milk while cooking to prevent curdling.
Steps
- Grill the chicken until the color changes. Remove from heat.
- Stir-fry spice paste until fragrant. Add red chilies, lemongrass, galangal and bay leaves and stir evenly. Drizzle in the coconut milk and bring to a boil, stirring constantly to prevent curdling.
- Add chicken. Cook until the chicken is tender and infused with the spices and the sauce is reduced. Serve.
