Ingredients
-
Chicken (cut into serving size) -1.5
kilograms
-
Potato (quartered) - 300 grams
-
Cooking oil - 6 tablespoons
-
Tomato sauce - 3 tablespoons
-
Curry powder - 1 tablespoon
-
Vinegar - 1 tablespoon
-
Turmeric powder - 1 teaspoon
-
Coconut milk - ˝ cup
-
Water - ˝ cup
-
Ginger flower (bunga kantan,
minced)) - 1 stalk
Spices (Blended and mix well)
-
Shallot - 150 grams
-
Garlic - 5 cloves
-
Lengkuas - 25 grams
-
Belachan - 30 grams
-
Lemongrass - 2 stalks
-
Coriander leaves - 2 stalks
-
Ground coriander - 1 tablespoon
-
Chili paste - 6 tablespoons
-
Black pepper - 1 teraspoon
Method
-
Pre-fried potato wedges to
slightly golden brown then set aside.
-
Heat 6 tablespoons of cooking oil
in wok, add spices ingredients and sauté to fragrant. Add
chicken and stir fry to mix well with spices.
-
Stir fry chicken with medium heat
for 3 minutes then add tomato sauce, curry powder, white
vinegar, sugar, turmeric powder, water, potato wedges and
bunga kantan. Simmer dish for 20 minutes then add coconut
milk. Bring to a gentle boil and dish up.
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