Ingredients15 items
- 1 whole chicken, cut into pieces (season with salt and kunyit powder)
- 3 pandan leaves
- 3 pieces of 3 rempah (cinnamon, star anise, fennel seeds)
- 2 large onions, sliced
- 4 garlic cloves, sliced
- 1 inch ginger, sliced
- 2 tablespoons of chili powder
- 4 tablespoons of date paste
- 2 tablespoons of soy sauce Kimball
- 2 tablespoons of tomato sauce Kimball
- 2-3 tablespoons of chili sauce Kimball
- 2-3 tablespoons of honey (more if you like it sweeter)
- salt to taste
- green and red chillies
- ground cinnamon leaves
Instructions
1
Season the chicken pieces with salt and kunyit powder, then marinate for a few minutes.
2
Fry the chicken until cooked through.
3
Add the pandan leaves and 3 rempah to reduce oil.
4
Sauté sliced onions, garlic, and ginger until golden brown.
5
Add date paste, chili powder, and a little water. Sauté until fragrant.
6
Add 1 tablespoon of soy sauce Kimball, 2 tablespoons of tomato sauce Kimball, and 2-3 tablespoons of chili sauce Kimball.
7
Reduce heat and add 2-3 tablespoons of honey, stirring until well combined.
8
Season to taste with salt.
9
Place the cooked chicken back into the pot and cook until the sauce thickens slightly. Add water if needed for better consistency.
10
Garnish with green and red chillies and ground cinnamon leaves.
11
Serve hot.