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Ingredients
- Serves 2 people
curry sauce:
6 shallots
2 garlic cloves
1 chili padi
1/2 tsp cumin
1/16 tsp coriander powder (a pinch)
1/16 tsp cinnamon powder (a pinch)
3 curry leaves
2 cm turmeric
2 cm ginger
2 cm galangal
2 lemongrass
3 tbsp oil
rujak sauce:
50 g palm sugar (sliced)
3 tbsp tamarind water
1 tsp terasi (shrimp paste)
50 g fried peanut (crushed)
salt (to tastte)
2 boneless chicken thighs with skin
4 tbsp water
3 tbs coconut milk
pomelo (for garnish)
cherry tomatoes (for garnish)
Log in to watch this premium content and more!Instructions
-
Make curry sauce
- Blend all the curry ingredients.
- Sauté the remaining curry sauce in a pan until it's fragrant.
- Add water. Season the curry with salt and sugar.
- Add coconut milk.
- Cook it until it's boiled.
-
Grill chicken
- Marinate the chicken with some curry sauce. Stab it with a fork so that the sauce gets inside the chicken.
- Season the chicken with salt, pepper, and sugar.
- Leave the chicken for 40 minutes in the fridge.
- After 40 minutes, grill the chicken in a grilled pan, skin side first.
- Season the chicken with salt, then flip it until it's fully cooked.
Garnish and Serve!
Serve it with white rice, curry sauce, rujak sauce, pomelo and cherry tomatoes.
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Ingredients
- Serves 2 people
-
curry sauce:
6 shallots
-
2 garlic cloves
-
1 chili padi
-
1/2 tsp cumin
-
1/16 tsp coriander powder (a pinch)
-
1/16 tsp cinnamon powder (a pinch)
-
3 curry leaves
-
2 cm turmeric
-
2 cm ginger
-
2 cm galangal
-
2 lemongrass
-
3 tbsp oil
-
rujak sauce:
50 g palm sugar (sliced)
-
3 tbsp tamarind water
-
1 tsp terasi (shrimp paste)
-
50 g fried peanut (crushed)
-
salt (to tastte)
-
2 boneless chicken thighs with skin
-
4 tbsp water
-
3 tbs coconut milk
-
pomelo (for garnish)
-
cherry tomatoes (for garnish)
Nutrition
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