Gulai Lemak Ayam
spiced stewed chicken in creamy sauce
8 chicken thighs
1/2 tsp kunyit / turmeric
2 tablespoons oil
1 star anise
3 cm cinnamon
2 tablespoons saus tomat / ketchup
1 red tomato
1 tsp salt
500ml coconut milk
3 cloves garlic
8 dried chili peppers / chilies
Rub the chicken with the kunyit. Heat oil in a pan and fry the chicken until golden brown. Remove the meat from the pan, reserving the fat / oil. Pound or grind the ingredients for the bumbu fine into a paste. Cut the tomatoes into pieces and the onion into strips.
Heat the pan with the fat / oil and fry the paste along with the cloves, star anise and cinnamon for 3 minutes. Add the coconut milk and bring to a boil. Then add the chicken and the saus tomat and cook gently until the sauce has thickened. Then add the onion, tomatoes and the peas and cook until soft and done.