INGREDIENTS : 
½ ½ (800-1000 grams) of chicken
• 3 tablespoons of cooking oil
• 21/2 cm cinnamon
• 2 lemongrass stalks, take the whites, crush
• 700 ml of diluted coconut milk
• 1 tsp salt
• 125 ml thick coconut milk
BUMBU CABAI:
Puree
• 10 onions
• 3 cloves of garlic
• 6 pieces of red pepper
• 21/2 cm ginger
• 4 candlenuts
• 5 cm turmeric
SPICES BUMBO:
Sangrai Haluskan (With Cobek or grinder):
• 1sdm cilantro
• 1 teaspoon cumin
• ¼ coconut grains
HOW TO MAKE YOUR CHICKEN:
1.Cut the chicken into 10. Set aside.
- Heat oil over medium heat, stir-fry chili pepper, cinnamon, and lemongrass until fragrant (3-4 minutes). Apply spice herbs, mix well for 3 minutes.
- Put the chicken into pieces, stirring until the chicken is cooked and the flavor is flat.
- Add thin coconut milk and salt. Simmer stirring occasionally (wok not be closed). Cook until the chicken is tender and the condiment thickens (30 minutes). If not soft add a little water, cook until tender.
- Pour thick coconut milk, cook while stirring ses ...