Kukul Mas

Adapted from here.

☑ TESTED

Ingredients

• 500g chicken thighs
• 1½ tsp paprika
• 1½ tsp roasted curry powder
• ¼ tsp cayenne powder
• ¼ tsp turmeric
• ½ tsp black pepper
• 1 garlic clove, finely grated
• 5cm ginger, grated
• 125ml chopped small red onion
• 4 curry leaves, chopped
• 2cm pandan leaf
• 1 tsp salt
• 1 tsp lime juice
• 2 tbsp olive oil
• 1 tbsp finely chopped tomato
• 1 birdseye chili, cut lengthways
• 125ml coconut milk mixed with 50 ml water

Cooking

Cut chicken thighs along the bone into two or three pieces.

In a large bowl, place the chicken, paprika, curry powder, cayenne, turmeric, pepper, garlic, ginger, half the onion, curry leaves, pandan leaf, salt, lime juice. Combine by hand.

Cover and marinate for 30 minutes.

In a large pot, heat the oil over high heat. Add the rest of the onion until golden brown, then add chilli for 30 seconds. Add tomato, sauté and stir for 1 minute.

Add the chicken, stir, cover, turn the heat down to medium and let cook, stirring occasionally, until the chicken releases its natural juices, approximately 5 minutes.

Add the coconut milk + water. Turn the heat down to low, cover and continue cooking on a slow simmer for 1 hour. Check and stir periodically to see if more coconut milk or water are required. If so, add 2 tbsp of either at a time.

Turn off the heat and let stand for 10 to 15 minutes before serving.