How to Make: Fry the chicken until golden yellow. Sauté the ground spices with the addition of bay leaves, lemongrass, galangal, and cinnamon until cooked and fragrant. Add the chicken pieces, mix well, add some coconut milk, mix again until well combined. Add soy sauce, brown sugar, salt, and powdered broth, mix well and cook for a while. Add the remaining coconut milk. Cook while stirring continuously to prevent the coconut milk from separating. Cook until the sauce thickens.

How to Make: Clean the chicken, coat it with marinade, let it sit for 15-30 minutes. Fry until half cooked. Fry the tofu until cooked. Blend the chili, onions, ginger, and candlenuts, sauté the spices until fragrant. Add galangal and lemongrass, crush them. Add coconut milk, cook until boiling. Add chicken, tofu, salt, sugar, and soy sauce, stir until well combined. Cook until the sauce thickens, adjust the taste. Coconut chicken stew is ready to be served. Source: Diadona.id