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Ingredients
| 100ml Vegetable Oil | 20g Kencur (Aromatic Ginger) |
| 250ml Chicken Stock | 30g Galangal |
| 500ml Coconut Cream | 50g Ginger |
| 1 Large Chicken (About 1.2kg) | 80g Garlic |
| 2 Daun Salam Leaves | 200g Red Onions |
| 3 Kaffir Lime Leaves | To Taste Salt |
| 3 Lemongrass Stalks | To Taste Sugar |
| 5 Candlenuts | To Taste White Pepper |
| 5g Coriander Seeds | To Garnish Fried Shallots |
| 5g Cumin Seeds | To Garnish Coriander |
| 10g Fresh Turmeric |
1. Methods
1. Chop dried lemongrass stalks and red onions into smaller pieces.
2. Blend red onions, lemongrass, garlic, ginger, kencur, galangal and turmeric with a handblender to form a paste.
3. Cut chicken into 8 to 10 pieces, breaking down the joints. Marinate chicken pieces with salt and white pepper.
4. Lightly toss cumin seeds, coriander seeds and candlenuts in a heated pan for about 3 to 5 minutes until they are brown and fragrant.
5. Blend tossed cumin seeds, coriander seeds and candlenut with a handblender to form a paste.
6. Sear chicken pieces in vegetable oil in a heavy-bottom pan, with the skin facing down, until they turn brown. Flip them to the other side and set aside once they are cooked.
7. In the same pan, stir fry kaffir lime leaves, daun salam leaves, seed and nut paste and spice paste until the mixture turns brown.
8. Transfer the mixture to a bigger pot. Add in chicken pieces, chicken stock and coconut cream and boil it for 8 to 10 minutes before letting it simmer for 20 to 30 minutes.
9. Season with pepper, salt and sugar.
10. Garnish with fried shallots and coriander.
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