RECIPE
This recipe is different from the one in my book. It was found on an old palm leaf and transcribed into a book called “Food of the Ancient Kings” and incorporates a very unusual secret ingredient for a totally unique flavour.
Serves 6 | Prep Time: 45 mins | Cooking Time: 1 hr | Skill: Mid
Ingredients
• 1 large chicken (or fowl), cut into 5 pieces
• 100g Bombay onions, sliced
• 4 cloves garlic
• 2 pieces pandan leaf, roughly torn into pieces
• 2 red chillies, chopped
• 4 green chillies, chopped
• 1 sprig of curry leaves
• 1 pinch of ground mustard
• 10 black peppercorns
• 1 knob fresh turmeric
• ½ tsp mustard seeds
• 2 tbsp oil
• 1 small piece of sandalwood
• 2 tbsp white vinegar
• 6 cloves
• 4 cardamom pods, crushed
• ½ tsp dark roasted curry powder
• 500ml coconut cream
• Dried red chillis, to serve
• Pandan leaf, extra, to serve
Note: Pure sandalwood oil is available from health food stores and if using, it should be added to the dish with the water.