30pcs buah keluah (black nuts)
1 chicken (cut into 12)
150g onion (minced)
150g garlic (minced)
50g ginger (minced)
50g lemon grass (minced)
100g dried chilli (soak in water, then blend)
20g lengkuas (blue ginger) (minced)
100g kunyit (turmeric root) (minced)
300g tamarind juice
1 litre water
salt to taste

Clean and cut chicken into pieces.

Mix tamarind with 300ml of water, drain off the seed and keep the juice.

Crush buah keluak and soak them overnight in water till the flesh softens.

Heat oil and fry the paste made of onions, garlic, ginger, blue ginger, lemon grass, turmeric root and dried chillies till fragrant.

Add in buah keluak and water.

Bring to boil then simmer for 30 minutes.

Add in chicken and tamarind juice and increase the heat.

After boiling, reduce heat and simmer till chicken is cooked and the gravy thickens slightly.

Season with salt.