Kampong Chicken Perchick

Ingredients

• 1 Whole chicken cut in to quarters.
• 2 Tbs Oil
• 1 Jar of Sambal.
• 2 Onions.
• 6 Cloves of Garlic.
• 1” Fresh Ginger
• 2 Pieces of Lemon Grass.
• 4 Red Chillies.
• 4 Tbs Turmeric powder.
• 2 Tbs Mustard Powder.
• 2 Tbs Coriander Powder.
• 2 Tbs Cumin Powder
• 2 Tins Coconut Milk
• 2Tbs Fish sauce.
• 2 Tbs Tomato Paste
• 4 Tbs Lingams sauce.
• 4 Fresh tomatoes cut in to wedges.
• 2 Cinnamon Sticks.

Method

· Rub cut chicken pieces with 2 Tbs of Oil then rub in 2 Tbs Turmeric then rub all over with ½ the jar of sambal & marinade for 2 hours.

· Now Blend the onions, garlic, ginger & chilli together with a little water to make a smooth paste.

· Now put some oil in a large saucepan & fry the onion paste until it starts to cook out.

· Now mix together the 2tbs Turmeric, mustard powder, coriander powder, cumin powder with enough water to make a smooth past.

· Now add this to the cooked onion mixture & cook until the oil starts to come to the top.

· Now add the two cinnamon sticks, the rest of the sambal & the coconut milk along with ¼ Pt hot water & bring to the boil.

· Then add the fish sauce, tomato past & lingams sauce & bring back to the boil until the tomato paste has dispersed through the sauce then bring back to a simmer.

· Then add the chicken pieces & half cook them in the simmering mixture.

· Remove the chicken from the mixture & put on a roasting tray & coat evenly with the sauce & bake in the oven at 180C for 40 minutes or until chicken is completely cooked.

· Now add the tomato wedges to the sauce while the chicken is cooking if the sauce needs to be thickened then use a little cornflower.

· Then take the chicken out of the oven & coat with the sauce & serve.

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