3 fresh red chillies, slit lengthwise into quarters leaving the top intact
2 tomatoes, quartered
20 dried chillies, soaked in water, deseeded and ground
100 g grated coconut to make kerisik (see recipe)
2 pieces asam keping (dried tamarind slices)
1.5 cm cinnamon stick
3 pieces star anise
4 cups (1 liter) coconut milk
Salt and Sugar to taste
Oil for cooking
30 g coriander powder
5 cardamom seeds
5 g fennel seeds
5 g cumin
5 g black peppercorns
4 cm ginger
4 cm tumeric root
4 cm galangal
2 lemongrass bulbs, sliced finely
5 cloves garlic
Prep:20min › Cook:40min › Ready in:1hr
Toast the grated coconut over low heat until golden brown for kerisik and then remove. Pound the kerisik in a mortar and pestle until it becomes a rich paste. Ground all the spice ingredients together until fine.
Marinate the chicken pieces for 20 minutes with the ground spices, kerisik paste and half portion of the ground chillies.
Heat a little oil in a pot and fry the sliced shallots until slightly crispy and add half of the ground chillies. Stir fry until fragrant and then remove and set aside.
Put the marinated chicken in a pot with the 2 slices of asam keping (dried tamarind) and cook over medium heat. Stir occasionally and when the liquid becomes slightly dry, add the coconut milk and mix well.
Bring to a boil and then reduce heat and simmer making sure to stir frequently. Cook until the gravy thickens, then add the tomatoes, fried shallots and chillies. Season with salt and sugar to taste. Simmer for another 20 minutes until the chicken is cooked and oil rises to the surface.
Serve with rice.