Recipe from Chef Wan AFC Channel
|Serve this with Herbs Salad |
1 litre / 32 fl oz / 4 cups
Coconut Cream (Santan Pekat)
1 kg / 2 lb 3 oz Chicken, cleaned and halved lengthwise
2 Lemongrass (Serai), bruised
½ tsp Turmeric Leaves, finely sliced
1 Tbsp Cumin Powder
1 Tbsp minced Garlic (depends on the size of Chicken)
1 Tbsp minced Ginger (depends on the size of Chicken)
1 cup water
2 Tbsp Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
Salt to taste
Sugar to taste
Spice Paste Ingredients: - to be Finely Grounded
2 Tbsp dried Chili Paste (Sambal Cili Kering) – soften 6 dried Chilies in hot water, drain, and blend
4 Shallots (Red Onion), peeled
3 Garlic cloves, peeled
2.5 cm / 1 inch Ginger, peeled
6 cm / 2½ inches Galangal (Lengkuas or Blue Ginger), peeled, sliced and bruised
1 Lemongrass (Serai), sliced
1 tsp Fenugreek Seeds
2.5 cm / 1 inch Turmeric, peeled (optional)
1 cup water
Marinade Chicken with minced Ginger and minced Garlic for 1 hour.
Place Spice Paste in a large pot.
Add in Coconut Cream and water. Stir through simmer for 20 minutes.
Add in Chicken, Lemongrass, Cumin Powder, Turmeric Leaves, and Tamarind Juice.
Make certain the Chicken is well coated, then season to taste with salt and sugar. Simmer for 30 minutes, stirring and turning regularly. Add a little water to prevent sticking, but liquid level in the pot should always be as low as possible.
Remove Chicken from Gravy and charcoal or oven, and grill it for 10 minutes, basting frequently with Gravy from the pot.
Place Grilled Chicken on a serving plate.
Return pot to the stove and lower the temperature of the remaining Gravy to medium-low heat, stirring constantly, until it thickens.
When the Gravy is ready, remove from the heat and spoon over Chicken.