Material:
1 chicken, cut into 10 sections
250 ml thick coconut milk
1 tablespoon coriander
100 gr minced chili pepper
50 gr brown sugar
1 tsp acid java
2 bay leaves lbr
3 lbr lime leaves
Refined:
10 pcs shallots
10 cloves garlic
5 cm ginger
5 cm galangal
5 cm lemongrass
5 BTR hazelnut
2 cm turmeric
1 teaspoon salt
Method:
1. Cook the coconut milk with spices, coriander, ground chilli, palm sugar, tamarind java, bay leaf, and lime leaves and coconut milk until boiling oily.
2. Add chicken, stir well, cover, until the milk dries up.
3. Chicken grilled over charcoal embers until fragrant. Serve with salad and chilli paste.
