Shireen has always mention in her blog, how yummy this dish is. I tried making them myself quite sometime ago, but I only used tumeric and nothing else. The taste was so horrible that I decided to stay away from this dish.
A few days back, she posted again, and I asked my maid if she can make this dish. She said, yes, as she usually makes them at home. Good to have a maid so I have someone pound the ingredients for me 
Ingredients we used:
- 1/2 chicken – cut into small pieces
- sugar to taste
- enough water to cover the chicken to let it simmer until dry
Pounded ingredients
- 2 thumb size tumeric
- 8 shallots
- 3 cloves garlic
- 1/2 tsp pepper seeds
- few slices galangal (we did not use this)
- 1 thumb size ginger (we did not use this)
- 2 tsp salt
Preparation
- Pound all the ingredients above
- Marinate the chicken pieces with the spices (estimate: 1 hour)
- Leave the extra aside
Cooking method
- Saute the extra spice in oil till dry and fragant
- Add in marinated chicken with spiece
- Fry till tender
- Add sugar to taste
- Add enough water to cover the chicken. Close lid. Once boiled, lower fire and let it simmer (I think it takes about 30mins -1 hour)
- Once the gravy turns thick, I turn off the gas because I prefer some gravy to go with my rice.
Verdict: Very very yummy, a must try!! I had trouble removing the yellow stain from my blender and my hands previously. So, the only trouble is to pound them.
