Ingredients:
6 tablespoon of cooking oil
1kg of chicken wings
500ml coconut milk
500ml water
125ml water with tamarind pulp
3 Kaffir lime leaves (tear/ shred)
To blend into paste:
20 stalk dried chili (cut n soak in water)
3 red onion
2 garlic
5 candle nuts (buah keras)
2cm galangal
1.5cm turmeric
1.5 cm ginger
1 lemongrass
Directions (You may choose to use wok or pot. For me, I prefer using wok)
Heat the wok with oil in a medium high heat. Add the blended paste and cook till paste thoroughly cooked, fragrant and oil seperates from the paste (pecah minyak). Add in the chicken, coconut milk and water. Cover the wok and let the chicken cook for 15 - 25 min. Add in the tamarind water and bring the heat to high for a quick boil, then lower to simmer it and cook till the sauce thickened. Lastly, add in the kaffir lime leaf and dash of salt to taste.
Serve it with rice or french loaf. Enjoy! :)
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