- 3 chicken drumstick (cut into pieces)
- 2 small green lime (juice it)
- 10 kaffir lime leaf (finely chopped)
- 5 tbsp oil
- 150ml coconut milk
- 100ml water
- 250g shallots (peeled)
- 50g garlic (peeled)
- 2cm galangal (peeled, cut into small pieces)
- 3 lemongrass (use only about 1 inch of the root)
- 2cm turmeric (peeled)
- 10 dried chili
- 5 candle nuts
- 2 tsp salt
- 1/2 tbsp Fish sauce
- 1/2 tbsp sugar
Method
- Marinates drumstick with lime juice, salt and chopped kaffir lime for 2 hours.
- Blend all spices and water with a blender until paste form.
- Add paste and oil into Buffalo Pro Chef Plus inner pot, select “Stir-Fry” function, adjust timing to 40 minutes; tilt pot and fry for 10 minutes, then add in chicken and continue cooking for 10 minutes.
- Add in coconut milk and water, tilt the pot and continue to cook for another 15 minutes, add in seasoning and cook until complete.
