Ingredients
- 1 whole chicken skin on.
For Paste
- 250 gms Red onions
- 8 cloves garlic
- 25 gms chest nuts
- 7 gms black pepper powder
- 10 gms coriander powder
- salt or to taste
- 30 ml vegetable oil
- 5 pieces candle nuts (or macadamia nuts)
Whole spices
- 7 gms ginger (peeled, crushed)
- 2 stalks lemongrass
- 25 gms galangal
- 2 pieces kafir limes leaves
- 2 pieces bay leaves
Coconut milk mixture
- 200 ml coconut milk
- 200 ml water
Method:
- Put the chest nuts, half of the onions, garlic, pepper powder, coriander seed powder, and salt into the food processor to make a thick consistent paste.
- Pour the vegetable oil into a pan, and heat it.
- When hot, add the rest of the sliced onions, and sauté for a few minutes till they turn translucent.
- Now pour the spice paste into it and stir fry till the raw smell of the spice paste goes off.
- Add to it the additional spices: ginger, galangal, bay leaves and lemongrass, and kafir lime/ etrog/ lemon leaves. Keep stirring for 4-5 minutes or until fragrant.
- Add the chicken, cut into small pieces, and stir it till the spices are coated well.
- Pour the coconut milk and water into pan. Stir to mix with spice paste & chicken. making sure that every piece of chicken is partly immersed into the mixture.
- Cook for an hour or until chicken is tender. Serve with steamed rice.