Originated from Negeri Sembilan state , this dish influenced by the Minangkabau culture which often see a generous portion of “cili padi” (small hot chillies) being used.
2 whole chicken leg (cut into 3 pieces each)
1 level teaspoon turmeric powder
4-8 bird eye chili – bashed
3-4 kumquats or 1 lime – (squeeze out the juice)
2 lemongrass, bashed
2 large kaffir lime leaves – optional
1 medium size eggplant (cut into wedges)
2 cup coconut milk
Salt to taste
1.Place the bird eye chili, lemon grass, lime juice and lime leaf in a pot with 2 tablespoon of water.
2.Heat up the pot on the stove and allow it to cook for 1 minute.
3.Add in the coconut milk and let it boil under medium fire. Once the milk is boiled ,add in the chicken and the eggplant and cook it until chicken is done and eggplant is soft.
4. Lastly add salt to taste.