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)
Serve it with white rice, curry sauce, rujak sauce, pomelo and cherry tomatoes.