Chicken Semur - cooking recipe

Ingredients

1 kg chicken piece (thigh & drumsticks are best)
1 brown onion
2 garlic cloves
2 cm piece gingerroot
1 tablespoon ground nutmeg
1 tablespoon ground pepper
250 g tomatoes, sliced into thin wedges
1/4 cup sweet soy sauce
2 tablespoons palm sugar (gula jawa)
1/4 cup coconut cream
3 tablespoons vegetable oil

Preparation

Mince the onion, peeled garlic and ginger and set aside.
Heat the oil in a wok or fry pan and brown chicken pieces, set aside.
Drain off the oil leaving about 1 tbsp in the wok adding the minced onion mix and saute about 10 mins making sure it does not brown.
Add the nutmeg and pepper with the tomatoes, and saute a further 10 mins until the tomatoes start to break down.
Add the chicken pieces, ketup manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 1/2 hours (this will depend on the size of the chicken pieces).
Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle.
Service with plain steam rice.