1.5 kg or 1 Large Chicken, cut into pieces
10 dried chillies
4 red chillies
5 cloves of garlic
5 cm-thick piece lengkuas (galangal)
5 cm-thick piece old ginger
4 stalks of lemongrass (use only 7cm of the root part)
4-5 kaffir lime leaves
1 daun kunyit (tumeric leaf)
1 tsp ground coriander
2 coconuts (only grated white portions)
2 slices of assam keping (sour fruit)
1 tbsp of tamarind mixed with 2 tbsp of water. Strain and reserve.
250ml of water
2-3 tbsp of cooking oil
1. Soak the dried chillies for 20 mins. or until soft. Rinse chillies and set aside.
2. Put half of the grated coconut in a muslin cloth and pour in the 250ml of water. Squeeze to extract the coconut milk. Refrigerate.
3. Heat the wok or a non-stick frying pan. Fry the remaining grated coconut over low heat, stirring constantly to prevent it from burning. Do not use oil. It should take around 30 mins. to get the grated coconut to brown.
4. Allow to cool, then blend till fine. Set aside 3 tbsp for use later. Store the remainder in a glass jar and refrigerate.
5. Grind the dried chillies, red chillies, shallots, garlic, lengkuas, old ginger and lemongrass together to make the rempah. Use a little water to help the process if you are using a blender.
6. Heat 2-3 tbsp of oil in a pot over a small fire. Add the rempah and fry until it browns and give off a strong aroma.
7. Add daun kunyit and lime leaves.
8. Add chicken and fry until coated with rempah.
9. Add the coconut milk and 1 tsp of salt or more to suit your taste, and the ground coriander.
10. Next the assam keping and tamarind juice. Cover and allow to simmer over low heat, stirring occasionally, for 40 minutes or until the chicken is tender.
11. Add in 3 tbsp of the toasted grated coconut and stir thoroughly.
* This Recipe is from 20/4/12 The Sunday New Paper*