Ingredients:
400 g chicken meat
1 Cinnamon stick
3 cloves
5 lime leaves
1/2 turmeric leaf
3 lemon grass
3 tbsp oil
500 ml thin coconut milk
100 ml thick coconut milk
For the Mix spice:
4 red chilies
2 cloves garlic
4 shallots
1/2 tbsp coriander seeds
1/2 tsp cumin
1/2 tsp pepper
2cm ginger
2 cm galangal
3 cm fresh turmeric
3 candlenuts
Preparation:
1 Grind all the mix spice ingredients in the blender.
2 Heat the oil, fry 1 with cinnamon stick, clove, lime leaf, turmeric leaf, and lemon grass until fragrant.
3 Add chiken and cook until the meat is half cooked. Add thin coconut milk, slow down the heat, cook for another 1-2 minutes to reduce the sauce.
4 Add thick coconut milk and cook to reduce the sauce, remove the chicken and allow to cool.
5 Glaze the remained sauce on the surface of the chickens, broil in the oven until the meat become golden brown.
400 g chicken meat
1 Cinnamon stick
3 cloves
5 lime leaves
1/2 turmeric leaf
3 lemon grass
3 tbsp oil
500 ml thin coconut milk
100 ml thick coconut milk
For the Mix spice:
4 red chilies
2 cloves garlic
4 shallots
1/2 tbsp coriander seeds
1/2 tsp cumin
1/2 tsp pepper
2cm ginger
2 cm galangal
3 cm fresh turmeric
3 candlenuts
Preparation:
1 Grind all the mix spice ingredients in the blender.
2 Heat the oil, fry 1 with cinnamon stick, clove, lime leaf, turmeric leaf, and lemon grass until fragrant.
3 Add chiken and cook until the meat is half cooked. Add thin coconut milk, slow down the heat, cook for another 1-2 minutes to reduce the sauce.
4 Add thick coconut milk and cook to reduce the sauce, remove the chicken and allow to cool.
5 Glaze the remained sauce on the surface of the chickens, broil in the oven until the meat become golden brown.