MATERIALS:
– 1 1/2 L milk from 2 grated coconuts
– 5 stalks lemongrass, white part, minced
– Turmeric 3 bay leaves
– 8 lime leaves
– 4 cm ginger, crushed
– 6 pieces (from 1 1/2 tail) free-range chicken, peel the skin
– 1 tablespoon vinegar cooking

Seasoning, puree:
– 175 g red pepper
– 20 red onions
– 10 cloves garlic
– 8 cm ginger
– 8 cm turmeric
– 50 g hazelnut
– 3 tsp salt
– 1/2 tablespoons granulated sugar

HOW TO MAKE:
1. Cook the coconut milk with spices, lemon grass, turmeric leaf, lime leaves and galangal, jerang over medium heat, stir until half cooked.
2. Add chicken, cook until chicken is tender and cooked through. Drain the chicken and set aside.
3. Cook until slightly thick sauce. Add vinegar and stir well. Lift.
4. Reinsert the chicken into the sauce and stir well. Serve.