CHICKEN CURRY (Kalio Ayam)

Preparation Time : 20 minutes
Cooking time : 30 minutes
Marinate : 30 minutes
Serve 4 to 6

Ingredients :
4 tablespoons tamarind juice
1 fresh chicken about 1,5kg cut into 12 pieces
1 stalk lemongrass, thick bottom part only
2 kaffir lime leaves
1 turmeric leaf (optional)
1 litre thick coconut milk
1 teaspoon salt

Spice Paste :
2 teaspoons coriander seeds, lightly roasted
6 to 8 red chillies, sliced
8 shallots
4 cm galangal roots, peeled and sliced
4 cm ginger, peeled and sliced
2,5 cm turmeric, peeled and sliced

1. To make the spice paste, grind all the ingredients to a smooth paste in a mortar or a blender, adding some coconut milk to keep the paste turning if necessary. Transfer to a bowl and set aside
2. Pour the tamarind juice over the chicken pieces, mix well and marinate for at least 30 minutes
3. Heat the Spice Paste in a wok over medium heat for 3 to 5 min until fragrant. Add the lemongrass, limes leaves, turmeric leaf, coconut milk and salt, mix well and bring slowly to boil. Reduce heat to low and simmer and bring slowly to a boil. Reduce heat to low and simmer uncovered for about 10 min stirring constantly. Finally add the chicken and simmer for another 30 to 35 min, stirring constantly, until chicken is tender. Remove from heat and serve immediately with steamed rice.