Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
45 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
6–8 pax
![Product Image](https://kimball.com.my/wp-content/uploads/2023/02/Buka_Gulai-Ayam-Pedas-top.jpg)
Ingredients
- 2 Tbsp Kimball Chili Sauce
- 4 Tbsp Kimball Oyster Sauce
- 250g Onions
- 20g Garlic
- 20g Galangal
- 10g Fresh Turmeric
- 8 Nos Red Bird’s Eye Chili
- 4 Tbsp Meat Curry Powder
- 3 Tbsp Oil
- 1.2Kg Chicken, Cut Into Pieces
- 360g Potatoes, Cut Into Large Cubes
- 2 cups Coconut Milk
- 1 cup Water
- 10g Palm Sugar
- 2 Pcs Tamarind Slice
- 40g Kerisik
- 1 Tsp Salt
- 2 Sprigs Coriander
Method
- Place the fine paste in a frying pan and bring to a boil. Then, add in chicken, potato, coconut milk and water. Stir well and cook on high heat for 10 minutes.
- Reduce heat and stir occasionally until the potatoes are tender and the chicken is cooked (approximately 20-30 minutes).
- Lastly, add in the remaining ingredients and simmer for a further 10 minutes. Garnish with coriander and serve with rice. (*Recommendation: Serve with Kimball Dry Pasta for a more balanced meal)