Ingredients
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1 brown onion
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2 garlic cloves
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2 cm piece gingerroot
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1 tablespoon ground nutmeg
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1 tablespoon ground pepper
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250 g tomatoes, sliced into thin wedges
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1/4 cup sweet soy sauce
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2 tablespoons palm sugar (gula jawa)
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1/4 cup coconut cream
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3 tablespoons vegetable oil
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1 kg chicken piece (thigh & drumsticks are best)
Instructions
- Mince the onion, peeled garlic and ginger and set aside.
- Heat the oil in a wok or fry pan and brown chicken pieces, set aside.
- Drain off the oil leaving about 1 tbsp in the wok adding the minced onion mix and saute about 10 mins making sure it does not brown.
- Add the nutmeg and pepper with the tomatoes, and saute a further 10 mins until the tomatoes start to break down.
- Add the chicken pieces, ketup manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 1/2 hours (this will depend on the size of the chicken pieces).
- Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle.
- Service with plain steam rice.