INGREDIENTS
• 500gm boneless and skinless chicken breasts or 1kg thighs, cut into cubes
• 50ml cooking oil
• 1 cinnamon stick
• 4 cloves
• 1 tbsp Curry Powder
• 2 tbsp Dark soy sauce
• 4 star anise
• 5 cardamom pods
• 1 lemongrass, white part only, bruised
• 200ml coconut milk
• 200ml water
• 1 tbsp Dark soy sauce
• 2 sliced shallot
• 5 kaffir lime leaves (bruised)
• 5 tablespoons toasted desicated coconut, kerisik
• 1 tablespoon sugar or to taste
• pinch salt to taste
For the Spice Paste:
• 5 shallots or 3 onions
• inch (2cm) galangal if available
• 2 stalks lemongrass (white part only)
• 3 cloves garlic
• inch piece ginger, peeled
• 4 chilies roughly chopped
METHOD:
1. Add all the ingredients of the Spice Paste in a food processor. Blend well.
2. Heat the oil in a non stick wok or deep pan, add cinnamon, cloves, star anise, and cardamom pods, shallots, curry powder and stir-fry them until aromatic
3. Add the Spice Paste - keep on fry it for few minutes
4. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked
5. Add the kaffir lime leaves, toasted coconut, soy sauce stir to blend well with the chicken.
6. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste.
7. Serve immediately with steamed Rice or Roti.
