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Ingredients: • 1 chicken (broiler/fryer) about 1.15 kg. • A pinch of giner, ground • 1 teaspoon lemon grass (serai), ground • 3 candlenuts (kemiri), ground • 2 teaspoon salt • 3 tablespoon vegetable oil • 1 large onion, peeled and sliced • 3 cloves garlic, peeled and chopped • 1 red chilli, crushed • 1 pea-size dried prawn (shrimp) paste (terasi) • 2 tablespoon tamarind (asam jawa) juice • 3 kaffir lime leaves (daun jeruk purut) • 250 mL (1 cup) coconut milk, squeezed from ½ grated coconut with sufficient water added Preparations: • Cut chicken into small pieces. Set aside. • Mix together ginger, lemon grass, candlenuts and salt. Rub chicken with this spice mixture. • Fry seasoned chicken pieces in oil until golden brown. Then, add onion and garlic and fry until onion turns light brown. • Add chilli, dried prawn paste, tamarind juice and lime leaves. Fry for 1 minute more, stirring constantly. • Add coconut milk and cook, uncovered, over low heat until liquid is almost completely evaporated or absorbed. Serve.
Cook Indonesian
