Preparation Time
15 minutes
Cooking Time
45 minutes
Serving Size
8 - 10 persons
Recipe by
Chef Rohani Jelani



  • ½ cup cooking oil
  • 4cm cinnamon stick
  • 4 cardamom pods
  • 10 cloves
  • 1.5kg boneless and skinless chicken, cut into 4 cm pieces
  • 250ml thick coconut milk

  • Ingredient A (Grind into fine paste)
  • 20g dried chilli, snipped, soaked and drained
  • 10 shallots, sliced
  • 10 cloves garlic, sliced
  • 50g ginger, sliced
  • 5 stalks lemongrass, sliced
  • 3cm turmeric root, sliced
  • 50g galangal, sliced
  • ½ cup water

  • Ingredient B
  • 240ml Kimball Teriyaki Sauce
  • ¼ cup Cheong Chan thick caramel sauce
  • ½ cup kerisik (toasted, ground coconut)
  • 2 turmeric leaves, sliced
  • 6 kaffir lime leaves, torn
  • 2 slices tamarind apple (asam keping)
  • 2 tsp salt


  1. Heat oil in a large wok and add cinnamon, cardamom and cloves. After 1 minute, add Ingredient A, cooking over medium-low heat for 10 minutes until mixture is fragrant and oil starts to separate.
  2. Add chicken and coconut milk. Bring to the boil and cook over medium heat for 20 minutes, stirring occasionally.
  3. Add Ingredient B and continue to cook until sauce is thick and coats chicken pieces (around 15 minutes). Take pan off the heat.

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