Chicken Catch (AYAM TANGKAP)

• 1/2 chicken (500 gr), cut in small pieces according to taste
• 300 ml coconut water
• 2 tbsp palm sugar
• 1 stalk lemongrass, crushed
• 3 shallots
• 2 cloves garlic
• 3 cayenne peppers
• 5 peppercorns
• 1/4 tsp turmeric powder
• 1 cm piece ginger
• 2 tbsp lime juice
• 1/2 tsp salt (to taste)
• 2 shallots, thinly sliced
• 2 cloves garlic, thinly sliced
• 5 sprigs curry leaves
• 2 turmeric leaves, thinly sliced
• 3 lime leaves, ribs removed
• 1 stalk lemongrass, use white part and thinly sliced
• 3 pandan leaves, sliced into 1 cm pieces
• 2 green chilies, cut diagonally
• 1 red chili, cut diagonally

1. Boil chicken using coconut water then add the ground spices, palm sugar and lemongrass.
2. Cook until the liquid is low and spices are infused, then drain chicken.
3. Fry chicken until slightly browned (when frying, chicken should be completely submerged in oil).
4. Add chili, shallot and garlic.
5. After they are bit wilted/soft, add the curry leaves, turmeric leaves, lime leaves, lemongrass and pandan leaves.
6. Fry until seasoning is cooked and crispy.
7. Drain and enjoy served hot with rice.

chicken, coconut water, sugar, stalk lemongrass, shallots, garlic, cayenne peppers, peppercorns, turmeric, ginger, lime juice, salt, shallots, garlic, curry, turmeric, lime, stalk lemongrass, pandan leaves, green chilies, red chili

Taken from cookpad.com/us/recipes/320506-chicken-catch-ayam-tangkap (may not work)