GULAI AYAM

INGREDIENTS

• 3 tbls Rice Bran Oil Oil
• 1 stalk Lemon grass, bruised
• 3 Kaffir Lime Leaves
• 3 cm Cinnamon Stick
• 2 Cloves
• 1/2 Nutmeg
• 2 Cardamom pods, bruised
• 1 kg Chicken, cut into 8 pieces
• 50gm Shredded coconut, roasted, pounded
• 1 lt Coconut milk
• 1 tbls Tamarind juice
• Bambu Spices (ground):
• 10 dried Red Chillies
• 1 tsp Peppercorns
• 2 tbls SHASHEMANE LOMBOK KARI POWDER
• 4 Garlic cloves
• 100 gm Spanish Onion
• Salt

METHOD

1. Heat oil and sauté ground spices with Lemon grass, Kaffir Lime leaves, Cinnamon, Cloves, Nutmeg and Cardamom until fragrant.
2. Add the Chicken, add shredded Coconut and mix well.
3. Then pour in Coconut milk and Bambu spice mix.
4. Cook until the chicken is tender and the sauce has thickened.
5. Serve hot.