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Ingredients
| 200ml Chicken Stock | 15 Dried Red Chillies |
| 200ml Coconut Cream | 5g Chilli Powder |
| 1L Vegetable Oil | 5g Curry Powder |
| 1 Cinnamon Stick | 30g Galangal |
| 1 Large Chicken (about 1.2kg) | 50g Ginger |
| 2 Daun Salam Leaves | 100g Garlic |
| 2 Whole Tomatoes, Quartered | 250g Red Onions |
| 3 Large Red Chillies, Deseeded | 2 Tablespoons Tomato Paste |
| 3 Lemongrass Stalks | To taste Salt |
| 3 Pieces of Star Anise | To taste White Pepper Powder |
| 4 Green Cardamom Seeds | To garnish Coriander Bunch |
| 5 Pieces of Cloves |
1. Methods
1. Cut tomatoes into wedges and chop dried lemongrass stalks and red chillies into smaller pieces. Rehydrate red chillies in 600ml of water for 20 minutes.
2. Blend red onions, lemongrass, garlic, ginger and galangal with a handblender to form a paste.
3. Cut chicken into 8 to 10 pieces, breaking down the joints.
4. Deseed and cut red chillies. Blend dried red chillies and rehydrated chillies with a handblender.
5. Marinate chicken pieces with curry powder, chilli powder, salt and white pepper.
6. Heat up a pot of 900ml of vegetable oil before deep-frying chicken for 10 minutes. Drain oil from fried chicken and set the pieces aside.
7. In another pot, heat up 100ml of vegetable oil. Fry and stir frequently cinnamon, cloves, star anise, green cardamom seeds, daun salam leaves and blended spice paste until the mixture turns brown.
8. Add in chilli and tomato paste and fry until cooked.
9. Add in chicken stock and let it simmer for about 8 to 10 minutes, before adding in fried chicken, coconut cream and tomato wedges.
10. Boil and simmer for about 10 to 15 minutes. Garnish with coriander.
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