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Ingredients
2 chickens (cut into 10 pieces)
1 cup cooking oil
4 tablespoons ghee
5 tablespoons spice mix for meat curries (available from grocers)
2 tablespoons powdered fennel
2 tablespoon chilly powder
12 bulbs bombay onions, finely minced
7 cloves garlic, chopped
5 cm ginger, minced
4 tabelspoons kerisik* (*see rendang recipe)
4 cups coconut milk
10 potatoes, peeled
6 tomatoes
5 green chillies
2 bunches daun sup
1 bunch spring onions Salt to taste
Method
1. Heat cookinng oil and ghee and add in the following:
10 bulbs bombay onions, chopped
7 cloves garlic, minced
6 cm ginger, choppes
1 bunch curry leaves
Two 6 cm pieces of cinnamon bark
10 clove buds
5 star anise buds
7 cardamom seeds
1 teaspoon fennel
2. Stir until fragrant, then add spice mix, powdered fennel, powdered
coriander, chilly powder, onions, garlic and ginger.
3. Stir until pecah minyak.
4. Add the chicken pieces and mix well
5. After chicken has softened, stir in coconut milk
6. Add potatoes, kerisik and salt. Let simmer.
7. After potatoes are cooked, add in tomatoes and green chillies. Cover for
about 5 minutes.
Serve hot with rice, tosei or lemang.
Our exotic local cuisines for Malay cuisine, Chinese gourmet and Indian Cookery
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