GULAI AYAM (MALAY CHICKEN CURRY)

GULAI AYAM (MALAY CHICKEN CURRY)

1 chicken,cut into small pieces
4 potatoes,cut into wedges
2 stalk lemon grass,smash
1-2 asam keping (tamarind peel) or to your taste
1 tbsp meat kari powder
1 litre coconut milk
Salt,sugar and aji-no-moto for taste
Oil
For grinding (A)
10 dried cilli,remove the seeds and soaked.
5 stalk lemon grass
3cm lengkuas
5 shallots

5 garlic
2cm ginger

1. Heat the oil (use 1/4 cup of oil you can remove it later you need more oil to cook the grind paste) add the grind paste,meat curry powder and lemon grass. Stir fry until oil separates.
2. Add in the chicken,potatoes,salt,sugar and aji-no-moto. Stir well add the coconut milk and slow cooked until the chicken is cooked and the gravy is thick. Serve with rice or bread.