Groceries:
1 whole chicken cut into 4 parts
2 stalks lemongrass crushed
3 cm galangal minced
3 bay leaves
1 tablespoon brown sugar comb
2 tablespoons Java tamarind water
1 crushed nutmeg
1 teaspoon chicken-flavored bouillon powder
250 ml of coconut milk 1 / 2 coconut
Oil for frying sucukupnya
Puree:
8 cloves shallots
5 cloves garlic
1 tablespoon toasted cumin
1 tsp toasted cumin
1 tsp pepper granules
5 grains toasted hazelnut
5 cm turmeric baker
1 cm ginger
Cook:
1. Chickens after washed, drained.
2. Prepare a frying pan, place the chicken coat with spices enter lemongrass, galangal, bay leaf, brown sugar, tamarind water, nutmeg, broth and coconut milk powder.
3. Cook over medium heat until chicken is tender, remove from heat.
4. Serve with savory rice.
Serve for: 4 persons
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