Ingredients for approx 8 pax:

• 1 ½ Kg Cleaned Chicken Parts
• 500ml Thick Coconut Milk
• 8-10 Kaffir Lime Leaves ( daun limau perut)
• 2 Stalks of Lemon Grass (crushed)
• 1 ½ Bowl of Water

Seasonings:
• 1 tbsp Salt
• 1 tsp Sugar
• 1 ½ tsp Chicken Granules

Marinating Paste Ingredients:
• 200gm Thai Shallots
• 80gm Fresh Red Chili
• 30gm Dry Chili
• 30gm Fresh Tumeric (kunyit)
• 60gm Candle Nuts (buah keras)
• 30gm Greater Galangal (lengkuas)
• 4 Stalks of Lemon Grass

Marinating Chicken:
• Cut in to small pieces & grind all the ingredients into fine paste.
• Marinate chicken meat with grinded paste & add all the seasonings.
• Rest for 10-15 mins.

Simmering/Cooking the Chicken Meat:
• Put the marinated chicken meat & crushed lemon grass into heated wok.
• Gently stir & overturn for several times till meat shrink & oil start to appear & paste getting slightly dry.
• Add in about 300ml thick coconut milk & ½ bowl water, slowly overturn the meat till it become well mix.
• Leave it to boil, and then add in kaffir lime leaves.
• Continue stirring on & off to prevent base from getting burn.
• Leave it to simmer & overturn as necessary till meat becomes tender.

*if use free range chicken (ayam kampung) use all the amount of coconut milk & water