chicken stewed in spicy coconut milk
1 chicken, medium size
2 cm jahe
2 serai / sereh / lemongrass
2 salam leaves
2 asam jawa
400 ml coconut milk (from 1/2 coconut)
5 cloves of garlic
6 red lomboks
2 tsp ketumbar
1/2 tsp jinten
1 tsp terasi / trasi
Cut the chicken into 4 pieces. Grate the coconut and roast the coconut, Pound or grind the ingredients for the bumbu fine into a paste.
Heat the chicken in a pan along with the bumbu, coconut, jahe, serai, salam and asam jawa and cook over low heat and covered until the chicken becomes tender.
Then mix in the coconut milk and cook until the moisture has evaporated. Serve.