Start by marinating bite sized chicken thighs with 1/2 tspn salt and ground turmeric. Remember to use a good quality & fresh ground as it makes a world of difference. marinade for 30 minutes.
While chicken is marinating-prepare aromatic spice blend. Blend onion, garlic and ginger. Once it is blended add diced tomato. Blend some more and finally add the candlenut and crush to a paste.
Now heat a wok with some oil on high heat. Flash fry the chicken in batches to seal the edge. Only par cook the chicken as we will cook it further at a later stage.
As you can see the chicken is still pale and partially cooked.
This is the candlenut (buah keras) used. It thickens the stew and gives it a creamy texture.
This is the resulting spice blend. You can make it as smooth or as coarse as you desire. Dicing the onion , ginger and garlic makes grinding easier.
These are the whole spices used.
Once the chicken has been half cooked- remove some of the oil leaving about 1 tbpn behind. Add the whole spice in the oil.
Add the ground aromatic. Keep frying till its nice and golden brown. You may need to add a tbpn of oil everytime it get dry.
Now add the kicap manis and dark caramel sauce. taste and adjust salt & sugar. Add 1/2 cup of water and fried chilli flakes. Cook this for 15-20 minutes till thick.
Now return the par cooked chicken. Cook for a further 10 minutes.
Add coconut milk. Start by adding 50ml. Taste. Add more milk in small batches till you are happy with the taste.
I am adding the whole 300ml
Cook till its thick and when you are happy with the taste.
Serve hot with steam rice or roti.
- 800.0g Chicken Thighs
- 300.0ml Light Coconut Milk
- 4.0 red Chillies (Optional)
- Whole Spices for Tempering
- 2.0 Star Anise
- 2.0in Cinnamon Quill
- 5.0 Cloves
- Ground White Pepper (to taste)
- 2.0Tbsp Fried Chilli Flakes
- Aromatics for Paste
- 1.0 Large Onion (finely diced)
- 6.0 Garlic Cloves (finely diced)
- 2.0in Ginger (grated)
- 1.0 Tomato (finely diced)
- 1/2tsp Ground black pepper
- 4.0 Candle Nut (or macadamia)
- 3.0Tbsp Dark caramel Soy Sauce
- 6.0Tbsp Kecap Manis
- 5.0Tbsp Vegetable Oil
- Salt & Sugar (to taste)
- 1.0tsp Ground Turmeric