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1
1 tablespoon
1 teaspoon
3 tablespoons
1 stalk
3
1
750 cc
250 cc
Spices (ground)
4 cloves
7
4
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 tablespoon
1 tablespoon
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Chicken, cut into 8 pieces
Tamarind juice
Salt
Oil
Lemon grass, bruised
Kaffir lime leaves
Salam leaf or bay leaf as substitute
Thin coconut milk
Thick coconut milk
Fried shallots
Garlic
Shallots
Candlenuts, roasted
Powdered coriander
Powdered cumin
Powdered pepper
Chopped ginger
Chopped galangal
Salt and sugar
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Method :
- Rub the chicken with 1
tablespoon tamarind juice and 1 teaspoon salt.
- Let it stand for 25
minutes.
- Rinse and drain.
- Heat oil and gently fry
ground spices, lemon grass, kaffir lime leaves and salam leaf
until fragrant.
- Add chicken, cook for a
few minutes, then pour in thin coconut milk.
- Bring to the boil.
- After the chicken is
half-cooked, pour in thick coconut milk.
- Simmer over low heat until
the ingredients are cooked.
- Season with salt and sugar
to taste.
- Sprinkle with fried
shallots and serve.
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