chicken stewed in spiced coconut milk
1 serai / sereh / lemongrass
250 ml coconut milk (from 1/2 coconut)
1 lime, juice
4 tbsp oil
1/2 tsp terasi / trasi
3 cloves of garlic
3 kemiri nuts
1 cm of lengkuas / galangal
1 tsp salt
Cut the chicken into pieces. Pound or grind the ingredients for the bumbu fine into a paste.
Heat the oil in a pan and fry the chicken until brown and remove from the pan. Fry the bumbu in the oil for 5 minutes. Then add the chicken, coconut milk, serai and lime juice and cook the chicken on low heat until done. Serve.