Coconut Gravy Chicken Recipe

Ingredients :
1.5 kg 5 tablespoons 3 100 ml 350 ml 1 tablespoon 3 1 stalk 4 cm 1 2 Ground ingredients 2 cloves 8 1 cm piece 1/2 teaspoon 2 teaspoons 4 1/2 teaspoon 1/2 teaspoon 1 1/2 cm 3 cm Seasoning 1 teaspoon	Chicken, chopped into bite size Cooking oil Shallots, finely shredded Thick coconut milk Thin coconut milk Tamarind juice Kaffir lime leaves Lemon grass, smashed Cinnamon stick Star anise Daun salam Garlic Shallots Fresh turmeric Ground black pepper Coriander powder Candlenuts Fennel Cumin Ginger Galangal Dark brown sugar or to taste Salt to taste
Method : Combine ground ingredients with 1 tablespoon oil into a paste. Marinate chicken with ground ingredients for several hours or preferably overnight in the refrigerator. Heat just enough oil in a saucepan and fry sliced shallots until golden brown and crispy. Drain shallot crisps from oil. Heat remaining oil in the saucepan. Add chicken and fry until the meat is firm. Add thin coconut milk, lemon grass, cinnamon stick, star anise and daun salam. Stir until mixture starts to boil. Simmer for 15-20 minutes until sauce thickens. Add thick coconut milk and tamarind juice. Continue to cook for a further 15 minutes. Halfway through cooking, add kaffir lime leaves and seasoning to taste. When the meat is cooked and tender, dish out and serve with a garnishing of crisp fried shallots.