Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
- 1 whole chicken, cut into 8 pieces and soaked in lime juice for 30 mins
- 2 lemongrass stalks, crushed
- 3 kaffir lime leaves, spines removed
- 2 bay leaves
- 1 thumb-sized piece galangal, crushed
- ½ tsp chicken powder
- 2 glasses coconut milk
- 2 tsp coconut sugar (substitute with palm sugar)
- ½ tsp salt
- Water
- Oil
Spice Paste
- 1 tsp coriander, pan roasted
- 4 candlenuts, pan roasted
- ½ tsp pepper
- 1 thumb-sized turmeric piece
- 1 thumb-sized ginger piece
- 5 shallots
- 3 garlic cloves
- 3 red chilies, deseeded
My husband took this dish to his office, where his colleagues commented that: “Not so spicy at first bite, but it sneaks up on you. Delicious!”
Steps
- Sauté spice paste together with lemongrass, kaffir lime leaves, bay leaves, galangal, palm sugar, and salt). Mix well until fragrant.
- Add chicken, mix well. Cook until color of chicken changes.
- Add chicken powder, and a little water. Mix well and bring to a boil.
- Pour coconut milk, while stirring. Cook until coconut milk thickens and chicken is tender.
- Serve warm.
