chicken serunding



Ingredients:
  • 1 chicken
  • (clean and cut into 4 large pieces)
  • 500 ml thick coconut milk
  • 1 tbsp brown sugar
  • salt to taste

Curry paste:
  • 8 dried chillies (soak in water)
  • 8 shallots
  • 4 nips garlic
  • 1 cm ginger
  • 1 cm galangal
  • 2 lemon grass
  • 1 tbsp coriander seeds
  • 1 tbsp cummin seeds
  • 1 tbsp fennel seeds
Method:
  1. Boil the chicken until cooked.
  2. Shred the chicken into pieces with your fingers. Reserve.
  3. Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
  4. gently.
  5. Once an oil sheen appears on  the gravy, add in shredded chicken, sugar, and salt.
  6. Stir and cook on a low heat with constant  turning and scraping with the spatula until dish is really dried.
This product must be bone dry and stored in a sealed glass container for a long shelf life.