This is one of my favourite chicken recipes from Amma. In fact, when I got married and moved out on my own, this was the first recipe that I rang her for. This is an easy enough dish to make. I like my food spicy so you may want to loose the chili padi (bird's eye chili) and use fresh red chilies instead, according to your spice intake level. Great with rice, dhal and a side of stir fried vegetable. Have a lovely meal!
Ingredient A:
1 large onions
1 inch fresh turmeric (kunyit hidup)
3 stalks lemon grass
6-10 red chili padi (you can also use regular red chili to cut down the spiciness)
Others:
1 chicken - skinned and cut into medium pieces
2 large onions cut into wedges
10 pips garlic – julienned
2 inch ginger - julienned
3 tbsp tomato puree
2 tsp sugar
2 tbsp fried onions
salt to taste
optional: 2 pandan leaves for added flavour
Method:
Marinate chicken with the ground paste and keep aside for 1 hour.
Heat oil and fry ginger and garlic.
Add chicken and coat well with the fried paste.
Add lemon grass, salt and sugar to taste.
Cook till meat is tender, then add the onion wedges and tomato paste – stir well
Add the pandan leave and a little water if too dry.
Continue to cook covered for another 5 mins or a bit longer.
Turn off heat and let to rest for ½ hour before serving
(By the way most meats cooked with spices or curries taste better the next day when the sauce / gravy has soaked through the meat.)
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