chicken, cut into 14 serving pieces (the
legs and neck are to be used for stock)
coriander seeds
candlenuts
red chilie
piece galangal
piece fresh turmeric or 1/2 tsp powdered
turmeric
shallots
bay leaves
stalk lemon grass
grated coconut
tamarind pulp mixed with 11/2
liters water
salt
sugar
oil
Method :
Pound the coriander seeds,
galangal, chili, turmeric, candlenuts in that order until finely
mashed.
Add in the onions bit by bit but
the onions need not be too fine.
Squeeze out the tamarind juice,
strain and keep aside.
Clean and crush the lemon grass
and add to the tamarind juice together with bay leaves, the pounded
ingredients, chicken pieces, salt and sugar to taste.
Bring to boil in a pot and simmer
for 45 minutes or until the chicken is tender.
Add the grated coconut and bring
to boil again.
Allow to cool before storing in
the refrigerator overnight.
The next day, 2 hours before
serving, take out chicken from the refrigerator and bring to boil
again.
Drain the gravy from the grated
coconut, taking care not to have the coconut clinging on to the
meat.
Drain till dry.
Drain the gravy from the grated
coconut over a sieve and press down hard with the back of a spoon to
remove all liquid.
Let the grated coconut dry too.
Heat oil in a pan and fry the
chicken pieces one by one.
Turn the chicken pieces
occasionally until they are golden brown.
Drain.
Lower the flame and add in the
grated coconut and stir fry constantly for 5 minutes until golden
brown.