A traditional chicken dish from West Sumatra

Ingredients :
1 kg chicken
4 cloves garlic, 20 g
5 tiny chillies
5g turmeric
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g (or to taste)
250 ml thick coconut milk
1 stalk lemon grass, 25 cm, bruised
1 turmeric leaf
3 purut lime leaves
1 banana leaf
300 g young cassava leaves, boiled

Method :
Cut chicken into 4 pieces

Make garlic, tiny chillies, turmeric, salt, and pepper into a paste. Mix with thick coconut milk, lemon grass, turmeric leaf, and purut lime leaves.

Put a banana leaf on bottom of wok, put chicken pieces, boiled cassava leaves, and pour ini spiced coconut milk. Close the wok and cook until done.

To make sauce : Cut shallots and tiny chillies finely. Mix with sweet soy sauce, lime juice, and cooking oil. Serve with satay.

Note :
4 servings

Source : Selera Magazine, July 1994