Kerutuk Ayam
[East Coast-Style Dry Chicken Curry]
INGREDIENT A
- 150gm shallots
- 30gm garlic
- 20gm galangal
- 20gm ginger
- 5gm fresh turmeric
INGREDIENT B
- 35gm Rempah Gulai Cap Bunga Rose
- 25gm Rempah Masak Cap Bunga Rose
- 240gm chili paste
- 20gm kerisik (toasted coconut paste)
- 30gm palm sugar
- 1 pc tamarind slice
INGREDIENT D
- 2kg chicken (quartered)
- 1 litre water
- 250ml cooking oil
- 400ml coconut milk
INGREDIENT D
- 4 fresh chilies (cut lengthways, seeds removed)
- 1 onion (quartered)
- Salt to taste.
COOKING INSTRUCTIONS
- Sautee chili paste until fragrant.
- Add INGREDIENT A and the rest of INGREDIENT B, mix well.
- Salt to taste and add chicken. Stir until everything is mixed well.
- Add water and coconut milk, cook until boiling.
- When the chicken is cooked, remove it from the pan and set aside.
- Stir the sauce until it is almost dry and the oil splits.
- Add the chicken back in together with fresh chilis and onion, stir until the chili is fragrant.
- Ready to serve.