Ingredients:

• 1 – whole chicken, cleaned and cut into 16-20 pieces
• 700 ml – thick Coconut Milk
• 1/2 bowl – oil
• 3 sticks – Cinnamon
• 2 – Cloves
• 3 – Cardamoms
• 3 – Star anise
• For the paste: 20 – dried chillies, cut and soaked in warm water and seeds removed
• 15 – Shallots
• 10 Cloves – Garlic
• 2 cm piece – Ginger
• 2 cm piece – Galangal
• 3-4 – Lemon grass
• 3 tbsp – Coriander seeds
• 2 tbsp – Cumin seeds
• 2 tbsp – Fennel seeds
• 2 tbsp – aniseed
• 10 – candle nuts
• For seasoning: 3 tbsp – Coconut paste
• 5 tbsp – Tamarind puree
• 3 tbsp – Sugar
• 3 – Turmeric leaves, shredded
• salt to taste

Method:

1. Put the chicken in a large bowl and marinate with the paste. Leave for 20 minutes.
2. Heat a wok with oil and saute the cinnamon, cloves, star anise and cardamoms for a few minutes.
3. Add the chicken with the marinade. Mix well and cook on low flame until the water dries up.
4. Add coconut milk, stirring at regular intervals and cook until the chicken becomes tender.
5. Add the seasoning ingredients and boil for a while.

Recipe courtesy of Najwa