Chicken Semur

Ingredients

• 1 kg chicken piece (thigh & drumsticks are best)
• 1 brown onion
• 2 garlic cloves
• 2 cm piece gingerroot
• 1 tablespoon ground nutmeg
• 1 tablespoon ground pepper
• 250 g tomatoes, sliced into thin wedges
• 1/4 cup sweet soy sauce
• 2 tablespoons palm sugar (gula jawa)
• 1/4 cup coconut cream
• 3 tablespoons vegetable oil

Directions

1. 1

   Mince the onion, peeled garlic and ginger and set aside.

2. 2

   Heat the oil in a wok or fry pan and brown chicken pieces, set aside.

3. 3

   Drain off the oil leaving about 1 tbsp in the wok adding the minced onion mix and saute about 10 mins making sure it does not brown.

4. 4

   Add the nutmeg and pepper with the tomatoes, and saute a further 10 mins until the tomatoes start to break down.

5. 5

   Add the chicken pieces, ketup manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 1/2 hours (this will depend on the size of the chicken pieces).

6. 6

   Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle.

7. 7

   Service with plain steam rice.