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Chicken in Aromatic Chilli & Tomato Sauce Preparation

  • Whole Chicken, cut into 10 pieces 1 kg
  • Turmeric, chopped 1 tbsp
  • Salt, to taste
  • Vegetable Oil 300 ml
  • Red Onion, roughly chopped 2 pc
  • Ginger 40 g
  • Galangal, chopped 25 g
  • Lemongrass Stalk, chopped 5 pc
  • Dried Chillies, soaked 20 pc
  • Garlic Cloves 5 pc
  • Cinnamon (3 inch)
  • Star Anise 3 pc
  • Cloves 4 pc
  • Cardamom 3 pc
  • Coconut Milk 100 ml
  • Frozen Peas 50 g
  • Kaffir Lime Leaf 3 pc
  • Some KNORR Chicken Seasoning Powder 1kg
  • Some Spring Onion, chopped
  1. Chicken in Aromatic Chilli & Tomato Sauce Preparation

    • Rub chicken with turmeric and salt, and set aside for 30 minutes.
    • Heat oil in a wok to deep-fry the chicken pieces until light golden in color, but half cooked. Remove and set aside.
    • In a food processor, add in red onion, ginger, galangal, lemongrass, dried chillies, and garlic, and process into a paste.
    • Heat up the wok with 50ml of oil to sauté the cinnamon, star anise, cloves and cardamom until fragrant. Then, add in the paste and bring up the heat until the paste bubbles. Lower the heat at this point.
    • Let the paste simmer until it is thoroughly cooked and fragrant, and the oil separates from the paste.
    • Add in tomato pronto and let it simmer for 2 minutes on low heat before adding in coconut milk and chicken pieces.
    • Bring up the heat for a quick boil, and then lower to a simmer to cook until the sauce thickens.
    • Add in peas and lime leaves, and season with salt and chicken seasoning powder to taste.
    • Garnish with chopped spring onion before serving.
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