Satay Chicken

• 1 kg shallot
• 500 g chili paste
• 20 candlenuts
• 4 shrimp paste (belacan )
• 10 stalks lemongrass
• 1 ounce thick coconut milk
• 9 ounces thin coconut milk
• 5 chicken thighs
• 6 chicken wings

1. For cooking the bumbu:.
2. Grind all above ingredients to a fine paste.
3. Heat oil in a wok and fry ground ingredients for about 1/2 hour to 45minutes.
4. Remove from heat and cool.
5. This amount of paste can make for about 5 dinner servings.
6. Store in airtight container, label and date.
7. Good for about 4 months.
8. For cooking Satay Chicken:.
9. Heat frying pan with 1 tbsp cooking oil.
10. Lower fire and fry Satay Rempah/Bumbu for a few minutes.
11. Add in chicken and fry for 10 minutes on medium heat.
12. Add 1 tsp salt.
13. Add thin coconut milk and simmer on low fire for 30 minutes.
14. Add thick coconut milk and bring to boil on medium fire.
15. Remove and serve.

shallot, candlenuts, shrimp, coconut milk, thin coconut milk, chicken thighs, chicken

Taken from www.food.com/recipe/satay-chicken-317677 (may not work)