chicken stewed in coconut milk
100 gr grated coconut
200 ml thick coconut milk (kental)
800 ml of thin coconut milk (encer)
2 tbsp asam water
2 teaspoon of salt
7 cloves of garlic
1 serai / sereh / lemongrass
Cut the chicken into 8 pieces. Roast the coconut dry in a pan and then pound or grind it fine. Pound or grind the ingredients for the bumbu into a paste.
Heat the thin coconut milk in a pan together with the chicken, the roasted coconut and the bumbu and bring to the boil. Then add the asam water, the salt and the thick coconut milk and cook until tender and until the sauce has thickened.