with MARIGOLD Chef's Selection Evaporated Milk
Tumeric Kampung Chicken
Made With MARIGOLD
Evaporated Filled Milk
Ingredients
2 kampung chicken whole leg, deboned
2 tsp salt
1 tsp turmeric powder
2 tbsp coconut oil
3 birds's eye chillies
1 stick lemongrass, sliced
3 cloves garlic, sliced
3 Salam leaves
1 tbsp sugar
100ml MARIGOLD Evaporated Filled Milk
50ml water
Ingredients to blend
1 large tomato, cut into cubes
1 large shallot, medium sized
2cm fresh turmeric
Method
1
Marinate chicken with salt and turmeric powder. Set aside.
2
Heat pan with coconut oil until hot. Stir fry the blended ingredients for 5 minutes until fragrant. Add in MARIGOLD Evaporated Filled Milk, bird's eye chillies, lemongrass, Salam leaves, salt and sugar. Continue mixing for a minute.
3
Add chicken and cook over medium heat for 10 minutes. Turn over chicken and cook for another 10 minutes until the gravy thicken. Serve the chicken and gravy with a plate of rice.
Chef's Tips
The dish will taste better if left overnight in the fridge snd reheated to serve the next day.
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