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Chicken in Spiced Coconut Milk RecipeEdit
1 kg chicken, cut into 8 pieces
1 liter coconut milk
3 tablespoons cooking oil
5 cm cinnamon stick
10 red chilies
2 teaspoons cilantro, roasted
1/4 teaspoon cumin, roasted
1 teaspoon black pepper
4 candlenuts, roasted
1 tablespoon galangal, chopped
1/2 teaspoon lesser galangal, chopped
1/2 teaspoon fresh ginger, chopped
4 cloves garlic
Salt to taste
Sugar to taste
Use a pot to boil the chicken in the coconut milk until half-cooked. Stir frequently to prevent the milk from curdling. Heat up a wok with oil and saute the ground spices, cinnamon and cloves until fragrant, then add to the chicken and simmer until the chicken is cooked. Serve hot with rice.