It is always nerve wrecking when I attempt a recipe for the first time. I woke up one morning and had the sudden urge to recreate this iconic Malay chicken dish. After a quick trip to the shops, I confined myself to the kitchen, immersed in the preparation. The aroma of the spices was simply mouth-watering and I knew I had gotten it right. The hardest part of the process was the wait and I then decided to make tomato rice. The pair up was perfect.
So if you are in the mood for a very tasty and flavoursome chicken with a kick of spice, look no further, this chicken dish will do just that.
What you need:
1 whole chicken, cut into 8 pieces.
10-15 dried chillies, de-seeded & soaked
1 large red onion
3 garlic cloves
1-2 star anise
3 inch cinnamon
4 tomatoes, blended
270ml coconut milk
1tbs Turmeric powder
Salt to taste
Here is how:
Rub turmeric & salt on the chicken and set aside for 10-15mins.
In a medium pan, heat up the oil and brown the chicken pieces.
In a food processor, grind the onion, ginger, galanghal, lemongrass, chillies, garlic & a little bit of water to a paste.
Over low heat, heat up the same pan from frying the chicken, saute cinnamon, star anise, cloves & cardamom until fragrant.
Add in blended paste and bring the heat up until the paste starts to bubble and lower the heat.
Simmer the paste until it is thoroughly cooked, fragrant and the oil separates from the paste.
Add in the blended tomatoes, coconut milk and chicken pieces.
Increase the heat for a quick boil then lower to a simmer and cook until the sauce thickened.
Season with salt and serve warm with rice.
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