This is one of my favorite chicken dishes. Not extremely hard to make, just a little bit time consuming. It's delicious with yellow rice. Normally (traditonally, at home) this dish is made with whole chicken, cut to about 6-8 pieces. Though I honestly can't say that I have ever made it that way here. Err..the size of chicken here, if cut to 8 pieces, yield way too much for serving size portion. So, I usually use whatever cuts I have at home, cut it to smaller portion.
What:
- any cuts of chicken: thighs, wings, drumstick, breast.
- coconut milk
- stalk of lemongrass, bruised.
- lime leaves (daun jeruk purut)
- some bits of tamarind (asam gelugur)
- cloves (cengkih)
- white cardamom (kapulaga), bruised
Grind to paste:
- caraway (adas manis)
- coriander (ketumbar)
- cumin (jintan)
- nutmeg (pala)
- ginger
- turmeric (kunyit)
- galangal (lengkuas)
- candlenuts (kemiri)
- garlic
- shallots
- black pepper and salt
How:
- Heat oil and fry spice paste and the rest of spices (lemongrass, lime leaves, tamarind, cloves, and cardamom) until fragrant.
- Add chicken pieces and coconut milk.
- Cook under medium low heat until gravy thicken.
- Grill chicken and basting it with the gravy.
- Squeeze some lemon juice on it before serving.
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