Chicken in Coconut Cream with Birds Eye Chilli...mm.. the translation is quite a mouthful..Anyway..adjust the chilli to your personal 'endurance' but this one is definetely a turn on for those rainy days..Heat it up!
Ingredients
1 fat whole chicken, skinned, cut into 12 pcs, marinated in 2tbsp of tumeric and 2 tsp of salt and a little water. Fry till 1/2 cooked.
*to be grounded*
2 big spanish onions
6 cloves of garlic
an inch of ginger
2 inches of fresh tumeric(if not available,1 tbsp of tumeric powder will do)
1 tbsp of dried shrimps, soaked to soften
2 tbsp of belacan
16-17 bird's eye chilli
2 cups of water
1 piece of dried tamarind
1 piece of tumeric leaf, cut into 3
6 pieces of kaffir lime leaves, tear up a little
salt to taste
a tsp of sugar
200ml of thick coconut milk (the packet one will do)
Method
Heat abt 3 tbsp of oil. Saute the ground ingredients till fragrant and cooked. Add water. When it's rapidly boiling,add the chicken, dried tamarind,salt,sugar,the leaves and coconut milk and stir till cooked. At this stage, keep it to a simmer, stirring always to avoid 'splitting' the coconut cream. Adjust taste and remove from heat.Serve.
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