Malaysian Chicken Kalio
Ingredients
- 1 whole chicken, cut into 18 pieces
- 200ml thick coconut milk (estimated)
- a little water or thin coconut milk
- oil for sautéing
- lime juice
- bay leaves
- turmeric leaves
- kaffir lime leaves
- salt to taste
Spice paste
- 10 red chilies
- 10 red bird's eye chilies
- 7 shallots
- 1 garlic clove
- 1 inch ginger
- 3 lemongrass stalks
- 2-3 slices galangal
- 1 small teaspoon coriander powder
- 1-2 candlenuts
Preparation
Heat oil and sauté all the spice paste ingredients until fragrant and dry, then add a little salt.
Add chicken and cook until it releases water and dries out.
Add thin coconut milk or a little water and cook for a while.
Add thick coconut milk and the prepared leaves, then let it boil.
Cook until chicken is fully done and adjust thickness to taste.
Season with salt to taste and finally squeeze in lime juice.
Tips
Roast coriander seeds before grinding to make powder for better flavor.
If you have a sensitive stomach, add galangal slices after coconut milk instead of blending with other spices.
