Chicken Kare (Kare Ayam, Kari Ayam)

Ingredients:
1 pc chicken, divide into 8 or 10 pieces
(tips: more tasty if we use non-hormon raised chicken or use organic-feed chicken)
2 cm galangal, smashed
2 bay leaves
250 ml coconut cream, dissolved with water to get 450 ml light coconut milk
2 tbsp chicken stock powder (for flavoring, ready to use)
1/2 tsp white sugar

Seasoning:
1 pc onion
3 cloves garlic
1 tsp coriander
1/2 tsp turmeric
1 tsp salt
all this ingredient ground together until soft and juicy

Directions:
- Boil chickens until soft and tender, discard the excess fat
- Heat 2 tbsp cooking oil in fry-pan, insert seasoning paste until fragrant
- Add galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste as you desire
- Cook for another 10 minutes, stirring occasionally
- Remove from stove

Add-on:
- Cabbage, slice thin
- Bean sprouts, soak in hot water about 30 seconds, then drained
- Emping (Gnetum gnemon seed) crackers
- Spring onion, chopped thin
- Celery leaves, chopped thin

Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (kecap manis)
stir well, ready to serve.

Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce