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2 tbsp peanut oil
8 small chicken pieces
2 onions, sliced
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp galangal powder
1.5 cups coconut cream
1.5 cups coconut milk
4 kaffir lime leaves, thinly sliced
Paste -
2 cloves garlic
2 tsp root ginger, chopped
1 tsp terasi
3 candle nuts
1-2 small red chilies, deseeded
1/2 tsp salt |
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Method :
Crush or pound
paste ingredients in a mortar with pestle or a food processor. Heat oil in
a large saucepan. Add chicken and cook for 4-5 minutes or until golden.
Remove chicken and set aside. Add onions and cook for 3-4 minutes or until
brown. Add paste and cook for 1-2 minutes. Add coriander, cumin and
galangal powder and cook until aromatic. Add coconut cream, coconut milk,
lime leaves and chicken. Bring to the boil or until chicken is tender and
sauce has reduced. Serve with white rice.
Serves 4
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