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Chicken in Chili Gravy RecipeEdit
1 kg chicken, cut into 8 pieces
1 stalk lemon grass, bruised (white part only)
3 cm cinnamon stick
3 kaffir lime leaves
3 tablespoons cooking oil
2 cardamoms, bruised
50 g shredded coconut, roasted and pounded
1 liter coconut milk
1 piece asam gelugur
12 red chilies
1 teaspoon peppercorns
1 tablespoon cilantro, roasted
1/2 teaspoon cumin, roasted
1/4 teaspoon aniseed
2 teaspoons turmeric, chopped
2 teaspoons ginger, chopped
1 tablespoon galangal, chopped
5 cloves garlic
Salt to taste
Heat the wok with oil and saute the ground spices with kaffir lime leaves, cinnamon, lemon grass, nutmeg, cloves and cardamoms until fragrant. Add in the chicken pieces and shredded coconut. Mix well. Pour in the coconut milk and asam gelugur and cook until the chicken is tender and the gravy has thickened. Serve immediately while still hot.