- 1 whole Chicken, still with bone, cut to 8 pieces
- 225 g Shallots, peeled and sliced
- 125 g Cloves garlic, peeled and sliced
- 125 g Ginger, peeled and sliced
- 60 g Galangal, peeled and sliced
- 125 g Fresh turmeric peeled and sliced or 3 tblsp powder.
- 50 g Chili paste, or Indian dried chili soaked over night and then ground
- 50 g Palm sugar, chopped
- 500 ml Coconut milk
- 2 stalks Lemon grass, bruised
- 3 Lime leaves
- 250 ml Water
- ¾ tbsp Salt
- 4 tbsp Toasted desiccated coconut (optional) Add in at the end before the sauce starts to thicken
- Grind all ingredients in a food processor (except lemon grass, lime leaves, chicken and coconut milk), and process until they become a fine paste.
- Place in heavy sauce pot, add all remaining ingredients.
- Sear off the raw chicken in a thick bottomed sauté pan just enough to ensure the juices are trapped inside.
- Add the chicken to the mixture and cook over a medium heat for approximately 60 minutes or until the sauce has naturally thickened.
- When the chicken is cooked and the sauce the correct consistency, switch off the flame and let it rest o the side of the stove.
When you start to understand the basic cooking fundamentals and start to “cook and create yourself” you can add more dried chilli for example to ensure that it is more spicy or less to ensure it is milder. By cooking the meat inside the sauce, any flavors leaving the chicken will go right inside the sauce adding to the finished flavor. In the presented picture Chef Kasdi has styled it with rice cubes and garnished it with coriander and Chinese Chives, but you can serve it with plain rice, crispy breads or anything your heart desires and the same recipe can also be used in the same way for beef and lamb.