As you can see this Recipe uses Watch Curry Powder. Ophelia
1.2 kg Chicken
1 Tabsp Sugar
1 Tabsp Watch Curry Powder
Marinade "A" in fridge for 30 minutes.
1 cup Grated Coconut
Fry the grated Coconut without oil in a wok over low heat, tossing till coconut is crisp & golden brown. Cool slightly before grinding finely in an electric chopper.
300 ml Fresh Santan
200 ml Water
3 teasp Salt
Combine "C" together
15 gm Corriander Seeds/Ketumbar Seeds
1 Tabsp Jintan Manis Seeds
1/2 Tabsp Jintan Putih Seeds
Wash, dry in the sun then fry Without Oil then process/blend then put them in airtight container & freeze them. This can be done a week earlier as nothing beats processing them Yourself as the fragrance is unbeatable and they are so fresh. For those who are still working plan your kitchen exploits a week ahead this gives you time to do these nitty gritty stuff which sets your food a world apart.
20 Shallots/small Onions
12 Buah Keras
80 gm Lengkuas
1" Fresh Kunyit
1 whole Pod of Garlic
3 stalks Serai
20 Dried Chillies [soak first in hot water to soften]
20 Chilli Padi
I would suggest that you pound first the Buah Keras, Lengkuas, Kunyit & Serai as these are quite hard to blend then you blend them altogether with the rest of the Rempah ingredients.
4 Limau Perut leaves [remove its vein, bitter, then slice finely]
2 Daun Kunyit, [shred it & tie into a knot]
1 Tabsp Brown Sugar [Brown Sugar is lesser sweeter]
- Fry "E" in sufficient oil for approximately 15 minutes on medium low fire till fragrant stirring all the while.
- Add in "D" [the ground Coriander mixture] & Fresh Santan mixture, add in the chicken & "F" & continue frying & stiring for 15 minutes.
- Off fire add in the Kerisik.