Chicken in fragrant coconut gravy.

Ingredients:

1
1
1 stalk
1 tbsp
1 tbsp
4 tbsp

rempah (pound together):
2
4 slices
2 slices
4
15
2 cloves

add in :
3 tbsp
1/2 tsp
1/2 tsp
1 tsp
 

chicken, cut into large pieces
Coconut, grated, add in 700 ml/ 25 oz water, squeeze for milk
lemon grass (serai), bruised (2 daun limau purut lime leaves)
salt
sugar
oil

red chilies, seeded
lengkuas
ginger
candle nut (buah keras)
shallots (bawang merah)
garlic

coriander (ketumbar) powder
cumin (jintan puteh) powder
pepper
tumeric (kunyit) powder

Directions:

1. Use an enamel or aluminuim pan as a pan made of another metal may cause the coconut milk to discolor. Over a high flame, heat a frying pan until hot. Pour in 4 tbsp oil, lower to a medium flame, add in the rempah and lemon grass. Stir fry for 2 minutes, add in 3 tbsp coconut milk and simmer for 2 minutes. Stir continuously for a smooth gravy. Add in the chicken, 6 tbsp coconut milk and stir-fry for 5 minutes. Over a high fire, add in the remaining coconut milk, 1 tbsp sugar, 1 tbsp salt (and daun limau purut). Bring to boil and then simmer, uncovered, until the chicken is tender, about 20 minutes.