1.2-1.5 kg kampong chicken
1 tsp each – salt and white pepper
3 tbsp oil
350 ml coconut milk ( from 1 grated coconut)
350 ml water
A handful basil leaves
1 tbsp tamarind juice ( from 1 tsp tamarind paste and 1 tbsp water)
Salt and sugar to taste
4 fresh red chilli
5 Chilli padi
4 buah keras
1 inch galangal
1) Rub chicken with salt and pepper and grill in a 180 C pre heated oven until half cooked.
2) Heat oil and saute blended paste until fragrance. Add in coconut milk and basil leaves, simmer for 15 minutes.
3) Add in grilled chicken and simmer over medium heat until gravy thickened.
Add in tamarind juice, salt and sugar to taste and cook for a further 3 minutes.
Serve hot with rice and some pineapple slice.