Ingredients
- 200ml oil
- 100g Spice Paste (Basic Rempah)
- 50g tomato paste
- 40g chilli paste
- 50g curry powder
- 5g kaffir lime leaves
- 10g curry leaves
- 4 whole chicken thighs, cut into pieces
- 500ml Kara UHT Coconut Cream
- 500ml water
- 3 potatoes cut into 3cm cubes
- 1½ tsp salt
- 2 tbsp sugar
Spice Paste (Basic Rempah)
- 200g shallots
- 30g garlic
- 90g lemongrass
- 80g galangal
- 40g ginger
- 20g belacan
- 50g candlenuts (buah keras)
- 1 tsp turmeric powder
Garnishing
some –
- fried shallots
- red chillies
- coriander leaves