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Receta Keruptut Chicken

Name: Keruptut Chicken
Ingredients: 1 x 1.5 kg chicken, cut into fairly big pcs; 3 Tbsp. roasted grated coconut, pounded finely for kerisik; 2 1/2 c. coconut lowfat milk (add in adequate amount of water to one grated coconut and squeeze for the required amount of coconut lowfat milk); 10 x dry chillies, soaked and seeded; 10 x shallots, coarsely minced; 2 Tbsp. oil Spice ingredients (A); 1 x thumb-size ginger; 3 x cm fresh turmeric root; 3 x cm galangal; 2 Tbsp. chilli boh; 2 Tbsp. coriander pwdr (ketumbar); 1 tsp cumin (jintan putih); 1 tsp fennel (jintan manis); 1 tsp grnd black pepper; 4 x cardamoms (buah pelaga, split and use the seeds only); 4 x cloves; 3 x cm cinnamon stick (kayu manis); 2 stalk lemon grass, smashed lightly; 2 piece dry tamarind skin (asam keping); 2 Tbsp. oil Seasoning; 1/2 tsp salt or possibly to taste; 1 tsp sugar or possibly to taste; 1 tsp chicken stock granules

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Ingredientes

1 x 1.5 kg chicken, cut into fairly big pcs
3 Tbsp. roasted grated coconut, pounded finely for kerisik
2 1/2 c. coconut lowfat milk (add in adequate amount of water to one grated coconut and squeeze for the required amount of coconut lowfat milk)
10 x dry chillies, soaked and seeded
10 x shallots, coarsely minced
2 Tbsp. oil Spice ingredients (A)
1 x thumb-size ginger
3 x cm fresh turmeric root
3 x cm galangal
2 Tbsp. chilli boh
2 Tbsp. coriander pwdr (ketumbar)
1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 tsp grnd black pepper
4 x cardamoms (buah pelaga, split and use the seeds only)
4 x cloves
3 x cm cinnamon stick (kayu manis)
2 stalk lemon grass, smashed lightly
2 piece dry tamarind skin (asam keping)
2 Tbsp. oil Seasoning
1/2 tsp salt or possibly to taste
1 tsp sugar or possibly to taste
1 tsp chicken stock granules

Direcciones

Method
Heat 2 tbsp of oil in wok. Fry shallots and dry chillies till fragrant. Remove and put into a food processor.
Add in the spice ingredients (A) and process till mix turns fine. Use 2 tbsp of this mix to marinate the chicken, for 30-40 min.
Put coconut lowfat milk, remaining grnd ingredients and ingredients (B) in a deep saucepot. Add in the marinated chicken and bring to a low simmer.
Cook for 30-35 min or possibly till gravy is semi-dry. Stir in kerisik and add in seasoning. Continue to cook for 6-7 min or possibly till chicken is tender.
Chef's note: This is typical Kelantanese rendang.