Gulai Ayam
Chicken in a curry sauce

1000 gr chicken
1 sereh (lemongrass)
3 jeruk purut / kaffir lime leaves
3 cm cinnamon
2 cloves
1/2 nutmeg
2 cardamon
4 tbsp grated coconut
1000 ml santen (coconut milk)
3 tbsp oil

10 red lomboks
1 tsp black peppercorns
1 tbsp ketumbar (corainder)
1/ tsp jinten (cumin)
1/4 tsp aniseed
6 cm kunyit (turmeric)
6 cm jahe (ginger)
3 cm laos (galangal)
5 cloves garlic
8 shallots
salt to taste

Cara membuat:
Roast the grated coconut dry in a skillet until golden brown. Roast the ketumbar and the jinten dry in a skillet. Bruis the sereh. Cut the chicken into a pieces. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a wok the oil and fry the bumbu with the sereh, the jeruk purut, the cinnamon, the cloves, the nutmeg and the cardamon for 3 minutes. Add the chicken and the grated coconut and fry it shortly. Add the santen and the asam gelugor and let it simmer slowly until the chicken is cooked and the sauce has thickened.

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