1 chicken, cut into pieces

4 tbsp tomato puree

1 tin MARIGOLD Evaporated Creamer

2 sticks lemongrass, crushed

2 kaffir lime leaves

Juice of half a lemon

Salt and sugar to taste


Ingredients to marinate chicken:

2 tbsp turmeric powder

1 tsp salt


Ingredients to be blended together:

3 sticks lemongrass

2 inches galangal

2 tomatoes

5 cloves garlic

3 onions

4 candlenuts

20 dried chillies, seeded

5 red chillies, seeded


Ingredients to be sautéed together:

3 cardamom seeds

2 star anise

1 stick cinnamon


Ingredients for garnish:

Coriander, chopped

Spring onion, chopped


  1. Marinate chicken in turmeric powder and salt for 30 minutes.
  2. Heat up wok with enough oil for deep-frying; deep-fry chicken until half-cooked.
  3. In a separate wok, sauté cardamom seeds, star anise and cinnamon together until fragrant. Add tomato puree and blended ingredients and continue to sauté until the oil separates.
  4. Add in chicken and MARIGOLD Evaporated Creamer, then stir well to combine.
  5. Allow chicken to simmer in sauce until the oil separates, then add in crushed stalks of lemongrass with kaffir lime leaves and lemon juice.
  6. Add salt and sugar to taste, and thin the sauce with water until a desired consistency is achieved.
  7. Stir well to combine and bring to a simmer. Garnish with coriander and spring onion, and serve with rice or ketupat.
Prep time: 30 minutes
Cooking time: 60 minutes
Serves: 4