Ingredients:
1 kg chicken, cut into bite size
1/2 tsp turmeric powder
2 ½ tsp salt or to taste
3 tbsp cooking oil
3 cloves garlic, minced
1 knob fresh ginger, minced
4 tbsp sambal omelek chili paste
1 ½ tbsp toasted belacan powder (dried shrimp paste)
5 onion, minced
3 stalks lemongrass, minced (use white part only)
1 (400g) canned tomato pulp
Method:
In a large bowl, mix-in turmeric powder and salt, add-in chicken, stir to incorporate well and set aside to marinade for at least 30 minutes (ease to mix with hand).
Heat oil in a wok, non-stick deep pan or pot, over high heat, saute marinated chicken for about 25 minutes or till slightly browned, remove chicken from pot and set aside.
Add-in minced garlic and ginger paste, stir-fry till starting to be golden brown (about 2 minutes).
Add-in chili paste and belacan powder, continue stir-fry for another half minute or till aroma.
Add-in onion and lemongrass paste, continue stir-fry for about 1 minute or till fragrant.
Return chicken into the pot, pour-in tomato pulp, stir-fry till chicken cooked thoroughly and the gravy is thicken (about 15 minutes).
Dish-up and best serve hot immediately with rice.
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