This is a typical Malay dish that you can get in any Malay home. While most people use pounded bird's eye chillies, I like to add more flavour by putting in some spices like coriander and cumin seeds. The taste is wonderful and suitable taken with hot white rice. Do try!
Ingredients
1 chicken, cut into smaller parts
2 round eggplant, cut into half
500ml coconut milk
salt, to taste
1-2 bunga kantan
Blended Ingredients
3 garlic
1 big onion
1 inch ginger
1 cm lengkuas
1 table spoon coriander seeds
1 table spoon cumin seeds
10 bird eye's chillies
Methods
1. Put coconut milk and the blended ingredients in a pot and boil under medium heat. Stir well to avoid clumping of the coconut milk. You can add water if it becomes too thick.
2. Let the broth simmer a while before putting in the chicken.
3. When the chicken is tender, add in bunga kantan and eggplants. Stir well.
4. Lastly, add in some salt and let the broth simmer for a few minutes before serving.
*serves 6-8 people
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