stewed chicken in a spicy creamy sauce
4 jeruk purut leaves
2 cm jahe
2 salam leaf
2 cm lengkuas / galangal
600 ml coconut milk (of 1/2 coconut)
1 tsp salt
2 tsp palmsugar
1 spring onion
2 tbsp oil
1/2 tbsp terasi / trasi bakar
3 kemiri nuts
4 cloves of garlic
3 red cabai keriting (curly cayenne pepper)
1 cm of kencur
Cut the chicken into 10 pieces. Pound or grind the ingredients for the bumbu into a paste. Cut the spring onion into small pieces.
Heat the oil in a pan and fry the bumbu together with the jahe, the galangal, the salam and the jeruk purut for 6 minutes. Then add the chicken and fry until it changes color.
Then add the coconut milk, the salt and the palmsugar and cook it on low heat until done. Then spoon in the spring onion and serve.