Spicy Chicken Gulai

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

1. 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.
2. Reduce heat and stir occasionally until the potatoes are tender and the chicken is cooked (approximately 20-30 minutes).
3. 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)