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Ingredients: • 1 chicken (broiler/fryer) about 1.15 kg • 2 tablespoon vegetable oil • 1 large onion, peeled and finely chopped • 2 cloves garlic, peeled and finely chopped • 1 teaspoon galangal (laos), ground • 1 red chilli, crushed • 1 pea-size dried prawn (shrimp) paste (terasi) • 2 teaspoon salt • 3 tablespoon tamarind (asam jawa) juice • 125 ml ( ½ cup) coconut milk, squeezed from ½ grated coconut with sufficient water added Preparations: • Put chicken into a large saucepan. Add sufficient water to cover chicken, then simmer until tender. • Remove chicken from stock. Leave to cool and debone. Dice chicken meat. Set aside. • Heat oil in a heavy frying pan (skillet). Fry onion and garlic until light brown. • Add galangal and chilli. Stir well, then add chicken, dried prawn paste and salt. Fry chicken until almost dry, stirring frequently. • Add tamarind juice and coconut milk. Cover and cook until stock is almost completely absorbed by chicken. • Serve garnished with red chilli strips, if desired.
Cook Indonesian
