1 Chicken, cut into 8 pieces
40 g Shallots
20 g White Onions
15 g Ginger
15 g Galangal
9 g Candlenut
250 ml Water
7 g Tamarind water
4 g Nutmeg Powder
3 g Salt
10 g Chicken Powder
10 g Sugar
60 g Sweet Soy Sauce
4 g Cumin
4 g White Pepper
4 g Coriander
200 g Coconut, toasted
300 ml Coconut Milk
1 stick Lemongrass
3 Bay Leaves
3 Lime leaves
1 Turmeric Leaves
3 cloves Cardamom
1 Cinnamon
2 Cloves
1 Star Anise
50 ml Oil
In a blender, add onions, garlic, ginger, galangal and candlenuts. Blend well.
In a pan with some oil, over medium heat, sauté the blended spices until fragrant.
Add star anise, cloves, cinnamon, cardamom, turmeric leaves, lime leaves, bay leaves, lemongrass, roasted coconut, coriander, cumin, white pepper, sweet soy sauce, sugar, chicken powder, salt, ground nutmeg and sauté for about 5 minutes further.
Add the chicken pieces and sauté until the spices are absorbed into the chicken.
Add water, coconut milk and tamarind water. Stir well. Once it comes to a boil, reduce heat and simmer for about 10 minutes.
Remove and serve.
Sprinkle some fried onions over the chicken and serve with white rice.