1/2 chicken/2 whole chicken legs & 5 chicken wings
(marinade with a a bit of salt and corn flour)
3 potatoes – peeled and cut into wedges
2 packets petai
3 pieces kaffir leave – shredded thinly
Salt & sugar to taste
Enough water to cover the chicken
1 cube Maggi chicken stock
1 tbsp tomato ketchup
20 dried chillies – soaked till soft
3 fresh red chillies
4 cloves garlic
3 stalks lemongrass
1 inch galangal
1 inch ginger
1 inch fresh turmeric
4 buah keras
3 pieces kaffir leaves
50 ml water
1 tsp oil
1) Washed and half the petai to check (if there is any worms). Drained and pat dry. Pan fry (without oil) for 3 minutes. Set aside.
2) Fry blended ingredients with tomato ketchup till dried and fragrant (without oil) over low heat. Add potatoes and chicken and stir to mix evenly with the fried ingredients. Add water, Maggi chicken cube and bring to a boil. Lower heat and simmer till potatoes and chicken is soft and cooked. Add petai and season with salt and taste accordingly (adjust taste to your preference). Stir to well combined petai with the gravy and simmer for a further 2 minutes.
3) Sprinkle with shredded kaffir leaves and serve hot.