Turmeric Kampung Chicken
Ingredients
Ingredients:
2 kampung chicken whole leg, deboned
2 tsp salt
1 tsp ground turmeric
2 tbsp coconut oil
3 bird’s eye chilies, chopped
1 lemongrass, sliced
3 cloves garlic, sliced
3 salam leaves
1 tbsp sugar
100ml MARIGOLD Evaporated Filled Milk
50ml water
Ingredients for blending:
1 large tomato, diced
1 onion, medium-sized
2cm fresh turmeric
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Marinate chicken with 1 tsp salt and ground turmeric. Set aside.
Heat pan with coconut oil until hot. Add in blended ingredients and cook while stirring for 5 minutes until fragrant. Add in MARIGOLD Evaporated Filled Milk, chilli, lemongrass, garlic, salam leaves, 1 tsp salt and sugar. Continue to stir-fry mixture for another minute.
Add chicken and cook over medium heat for 10 minutes. Turn over chicken and cook for another 10 minutes until gravy thickens. Serve chicken with gravy and rice on the side.
The dish will taste better if left overnight in the fridge and reheated to serve the next day.
