Ingredients
- 1/2 kg chicken
- 8 red curly chilies
- 5 bird’s eye chilies
- 5 cloves shallots
- 3 cloves garlic
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of ginger
- 1 stalk lemongrass
- Galangal (as needed)
- 3 kaffir lime leaves
- 3 candlenuts
- Shrimp paste (to taste)
- 1 tomato
- 1 tbsp cooking oil
- Sugar (to taste)
- Salt (to taste)
Instructions
- Prepare the Chicken: Boil the chicken with bay leaves, galangal, and lemongrass. Once cooked, remove the chicken and set it aside to drain.
- Blend the Spices: Grind all the spices except the kaffir lime leaves, lemongrass, galangal, and tomato into a fine paste.
- Sauté the Spices: Heat the cooking oil in a pan and sauté the blended spices until fragrant.
- Add Aromatics: Add the kaffir lime leaves, bruised lemongrass, and bruised galangal to the pan. Stir in enough water to create a sauce-like consistency.
- Cook the Chicken: Add the boiled chicken and chopped tomato to the pan. Season with sugar and salt to taste. Continue to cook over medium heat until the chicken absorbs the flavors and the sauce thickens.
- Serve: Turn off the heat, plate the dish, and enjoy. Happy cooking! 😊
Tips for Best Results:
- Adjust the number of chilies according to your heat preference.
- Use fresh spices for a more vibrant and authentic flavor.
- Let the chicken simmer longer if you prefer it more tender and fully infused with the spices.