1. Put oil in a wok or pan, saute ingredients (C). Once aroma rise, add in the grinded ingredients (B).

2. Stir for 2 minutes and add in the vegetables which are the carrots , cucumber and ingredients (A).

3. Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame. Once the gravy becomes thick the dish is ready. Add in the sesame seeds and stir. This dish is best left overnight in the fridge before serving.

1 kg Chicken (clean and cut into 12 pieces)
2-3 cups Coconut Milk (extracted from 1/2 grated coconut. The easy way to extract coconut milk is to use a blender, mix a bit of hot water for better result)

To grind in a paste:

10-15 dried Chillies (soaked till plump)
6 large Bombay Onions
10 cloves Garlic, peeled
2 cm Galangal (lengkuas)
2 cm Turmeric root (optional)
2 cm Ginger
4 Lemon Grass
1/2 cup Oil
Salt to taste

1. Heat oil in a large wok and add in the grounded ingredients. Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
2. Add the chicken and mix throughly. Cook for 2 minutes. Add in the coconut milk, salt and sugar and leave to simmer until oil starts to surface for at least 30-40 minutes over low flame.