1 pcs chicken cut into 12 pieces
250 ml coconut milk thick (from 1 fresh coconut)
750 ml coconut milk thin (from 1 fresh coconut)
3 stalk lemon grass
3 salam leaves
3 tbsp. vegetable oil
2 cm ginger peeled, grilled
1 tbsp. coriander seeds fried without oil
1/8 tsp. caraway fried without oil
1 tsp. pepper
4 cloves Cloves garlic
8 cloves Shallots
1 tsp. sugar
2 cm Galangal
5 Candle nuts fried
2 1/2 cm Turmeric peeled, grilled
1 1/2 tsp. salt
1 tsp. tamarind
Blend coriander, caraway, pepper, garlic, shallots, ginger, galangal, tumeric, candlenuts and sugar into a paste using a mortar and pestle or food processor.
In a frying pan place three tablespoons vegetable oil and curry paste. Stir over a low heat until the color turns golden. Add salam leaves, lemon grass and tamarind.
Add chicken and stir. Add thin coconut milk simmer for a few minutes until the chicken is tender.
Add thick coconut milk. Turn down the heat and simmer to reduce the sauce. If it becomes too thick, add a little water or more coconut milk.
When the chicken is cooked and the sauce is the desired consistency.
Calori per portion 230