| Chiken (cut into 8 pcs) | 1 whole |
| Coconout Milk (santan) | 150 ml |
| Crushed Galangal (lengkuas) | 2 cm |
| Bay Leaf (daun salam) | 2 sheet |
| Tamarind (asam) | 1 pcs |
| Cooking Oil (minyak) | 2 tbsp |
Ingredients for Seasoning :
| Red Pepper (cabai merah) | 2 pcs |
| Shallot (bawang merah) | 5 pcs |
| Garlic (bawang putih) | 2 pcs |
| Candlenut (kemiri) | 3 pcs |
| Turmeric (kunyit) | 2 cm |
| Coriander Seeds (ketumbar) | 1 tsp |
| Palm Sugar (gula merah) | 50 gr |
| Salt (garam) | 1 tsp |
How to make :
- Finely pounded all ingredients for seasoning
- Add cooking oil to the pan
- Stir-fry the spice paste until fragrant
- Add bay leaf and crushed galangal
- Add chiken and stir until chicken changes color.
- Add coconout milk and tamarind
- And then stir until thickened
- Finally take chicken and fried in hot oil
- Chiken ready to eat
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