4 chicken marylands or small chicken pieces
2 x cans 270ml AYAM coconut milk
1/3 cup soy sauce or tamari
2-3 garlic cloves, crushed
1 tbsp fresh ginger, grated
1 tbsp fresh turmeric, grated (or ½ tbsp turmeric powder)
1 long red chilli, chopped finely
½-1 tsp cayenne pepper
1 tbsp white vinegar
½ bunch coriander, root and stem, chopped
1 bay leaf
1 cup chicken stock
½ bunch coriander leaves, chopped finely
In a large bowl, combine coconut milk, soy sauce, garlic, ginger, turmeric, chilli, cayenne, vinegar, bay leaf, coriander roots and stems and mix well. Add the chicken, coating well and cover to marinate for 4 hours or overnight.
Toss chicken along with marinade into a deep-based saucepan. Add the chicken stock, bring to the boil and then let simmer over low heat for approximately 30 minutes until chicken is cooked through and tender.
Remove chicken from the liquid and set aside. Being the liquid to a boil and let reduce to a thick sauce.
Place chicken back in sauce to warm through. Sprinkle with coriander leaves.