Ingredients
For the rempah (spice mix):
120g Shallots (approx 20 pcs)
3 cloves Garlic
1 stalk Lemongrass
1 inch Turmeric
1 inch Ginger
1 inch Galangal
10-15 pcs Red chilli padi
120ml Water
Rice
For stir-frying:
1 stalk Lemongrass
2 Green chillies
1 Tomato, cut into 8 pcs
2 packs 200ml Light coconut cream
1 pc Asam keping (tamarind)
1 cube Chicken stock
2 Turmeric leaves, sliced thinly
4 SADIA Frozen chicken thigh/drumstick
Salt to taste
Method
-
- Blend together all ingredients for the rempah (spice mix) in a food processor.
- In medium oil, fry blended rempah and add lemongrass, green chillies and
tomato. Fry until fragrant and until the oil separates to the surface. - Add pieces of chicken, along with coconut cream and chicken stock.
- Simmer for about 10–15 mins on low heat until chicken is tender.
- Add turmeric leaves, asam keping (tamarind) and season with salt.
- Serve with rice.