100 grams red chilies
65 grams (12) shallots
25 grams (6) cloves garlic
25 grams (6) candlenut
10 grams (1/8 cup) coriander seeds
4 dried chilies, soaked with hot water and pat dried
1/4 teaspoon cumin
1/2 teaspoon whole white pepper
1/4 fresh nutmeg
Other ingredients
1,2 litre coconut milk, pressed and strained from 4 freshly grated coconut
1 turmeric leaf (alternatively, substitute with a pinch of turmeric powder)
3 kaffir lime leaves
10 salam leaves
4 stalks lemongrass, halved and pounded to release juice
50 grams galangal, pounded to release juice
2 whole cardamom
1 star anise
3 cloves
2 tablespoons sugar
2 teaspoons salt
1 kilogram chicken, cut into medium size pieces
1 medium size potatoes, peeled and quartered
Grind spices for paste into medium-to-fine paste
In a big heavy stainless steel pot, cook half of coconut milk, spice paste, turmeric, kaffir lime leaves, salam leaf, lemongrass, galangal, cardamom, star anise and cloves over low heat for 10 minutes
Add sugar and salt. Increase heat to medium. Cook for 5 more minutes
Pour in the rest of coconut milk and potato. Cook over medium heat for 1 hour,
Stirring constantly to avoid burning till the coconut oil starts to separate from the milk. The dish should be simmering slowly with small bubbles. Cover partly to avoid splatter.
Toss in pieces of chicken. Cook for another hour. Season with more salt and sugar if desired. If potatoes are used, add potatoes at this stage. Cook for another half an hour.
Serve warm with steamed rice.
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