Marinate:
1.5kg
old layer chicken
1 tsp
salt
1 tsp
ground black pepper
2 tsp
cumin powder
2 tsp
fennel powder
SPICE BLEND:
50g
dried chili, soak in water and remove seeds and stems
100g
red chilli
150g
red onion, peeled and quartered
150g
shallot, peeled
50g
garlic, peeled
5g
fresh turmeric, peeled
20g
lemongrass, slice bottom third into rings
200ml
cooking oil
1
litre fresh coconut milk
salt
to taste
INSTRUCTIONS
Marinate
chicken with salt, black pepper, cumin and fennel for 15 minutes.
Heat oil,
brown chicken in batches and keep aside.
Sauté spice
blend with the remaining oil until fragrant for 10 minutes.
Add
lemongrass stalks and chicken, and stir continuously for 5 minutes.
Pour in
coconut milk. Bring to a boil, then simmer for 2 hours until gravy has thicken.
Alternatively,
braise in pressure cooker for 40 minutes, depressurise and simmer additional 20
minutes to thicken gravy. Lastly, season with salt.
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