MATERIALS:

• 4 tablespoons vegetable oil
• 1 chicken, cut into 12 parts
• 800 ml coconut milk from 1 coconut
• 2 tsp palm sugar
• 2 stalks lemongrass, crushed
• 8 kaffir lime leaves

Seasoning, puree:

• 5 grains of red onion
• 5 grains hazelnut
• 3 cloves garlic
• 2 cm galangal
• 2 tsp coriander
• 2 tsp salt
• 1 tablespoon granulated sugar
• 1 teaspoon white pepper intact

HOW TO MAKE:

• Heat the vegetable oil. Fry chicken pieces until half cooked, remove from heat. Drain. Set aside.
• Stir-fry until cooked spices and fragrant. Pour the coconut milk, stirring until blended.
• Add sugar, lemon grass and kaffir lime leaves. Cook over low heat until boiling.
• Enter the chicken pieces. Continue cooking until chicken is tender and sauce thickens. Remove from heat.
• Serve hot.

Serves 6
Calories per serving: 250 cal

tip:
2 weeks prior to Lebaran
• racik cuisines through step 4.
• Drain the chicken from the broth. Once again no heat, freeze them separately.
Lebaran Day
• Heat the chicken with the sauce over low heat. Serve.