1. Marinate chicken with salt, pepper, 1 tbsp cornflour and a bit of tumeric powder for at least 1/2 hour.Then deep fry for browning not cooked. Here I using 1 whole chicken.
20 shallots
15pcs soaked dried chillies or chili Boh
1 thin slice of galangal (if not available can be omitted)
1/2 cup of oil
2. Blend the above ingredients into fine paste, pour into wok with low heat on to fry the paste until aromatic or the oil floated on the surface.
3. Add the fried chicken, 1 pc Tumeric leaf (if you have)and stir for a while.
4. Add 1 packet coconut milk (250ml) and 1 tsp sugar and stirring constantly to avoid burning.Taste and season with salt and chicken granules if you prefer.
5.Continue cooking until the gravy thicken.
Serve with white rice/butter rice/coconut rice with fried egg and cucumber pineapple salad.
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