Chicken in spicy coconut gravy.

Ingredients:

1
1
1

3/4 tbsp
1 tbsp
5 tbsp

Rempah (pound together):

1/2 thumbsize
12
2 tbsp
2 tbsp
1/2 tsp
2 tbsp

chicken , cut into pieces
tomato, quartered
coconut, grated , add 855 ml/ 30 oz water, squeeze for milk, discard pulp
salt
sugar
oil

piece ginger
shallots (bawang merah)
tumeric (kunyit) powder
coriander (ketumber) powder
cumin (jintan puteh) powder
chili powder

Method:

1. Over a high fire, heat a frying pan until hot. Add in 5 tbsp oil, stir-fry the rempah. Add a ladle spoon (about 5 tbsp) of coconut milk, simmer for a minute. Over a high fire, add in the remaining coconut milk, stir continuously, and then add in the chicken and tomato, 1 tbsp sugar and 1 tbsp salt. Simmer for 20 minutes, stirring continuously, until the chicken is tender.