500 g chicken, cut into small pieces
1 teaspoon salt
2 pieces asam keping (dried tamarind slices)
1 cup (250ml) thick coconut milk
2 cups (500ml) thin coconut milk
1 turmeric leaf
Salt and pepper to taste
20 bird’s eyes chillies
2 cm ginger
2 cm tumeric root
2 cloves garlic
1. Rub the chicken pieces with salt and let marinate for 10 minutes. (You are advised add salt in your spice blend if you wish to skip this step)
2. Blend all the spice ingredients until fine. Stir in the ground ingredients with asam keping, torn tumeric leaf and thin coconut milk into a pot and bring to a slow boil.
3. Add chicken pieces and simmer until the gravy thickens. Add thick coconut milk and salt to taste. For a better taste, add some potatoes
4. Try it now!