To pound into a paste:                           1 chicken

8 dried chillies (soak in water)               (clean and cut into 4 large pieces)

8 shallots                                               500 ml thick coconut milk

4 nips garlic                                           2 turmeric leaves (shredded)

1 cm ginger                                           1 tbsp brown sugar

1 cm galangal (lengkuas)                      salt to taste

2 lemon grass

1 tbsp coriander seeds

1 tbsp cummin seeds

1 tbsp fennel seeds



Boil the chicken until cooked.

Shred the chicken into pieces with your fingers. Keep aside.

Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer


Once oil surface from the gravy, add in shredded chicken, sugar, and salt.

Stir and cook until dish is really dried.

Add in turmeric leaves and dish out.