Ingredients:

• 1 – chicken, clean and cut into 4 large pieces
• 500ml – thick Coconut Milk
• 2 – Turmeric leaves, shredded
• 1 tbsp – Brown sugar
• To taste – salt
• To pound into a paste:
• 8 – dried chillies, soaked in water
• 8 – Shallots
• 4 nips – Garlic
• 1cm – Ginger
• 1cm – Galangal (lengkuas)
• 2 – lemongrass
• 1 tbsp – Coriander seeds
• 1 tbsp – Cumin seeds
• 1 tbsp – Fennel seeds

Method:

1. Boil the chicken until cooked.
2. Shred the chicken into pieces with your fingers. Keep aside.
3. Heat a wok. Combine coconut milk and the pounded ingredients.
4. Leave it to simmer gently.
5. Once the oil surfaces from the gravy, add in the shredded chicken, sugar, and salt.
6. Stir and cook until the dish has really dried.
7. Add in the turmeric leaves and dish out.

Recipe courtesy of Sudha Mohan