100 g red chilies
1 1/2 teaspoons salt
1 tablespoon tamarind juice
6 tablespoons cooking oil
8 shallots, sliced thinly
1 tomato, chopped
2 tablespoons lime juice
Oil for deep-frying
Wash and cut the chicken into 8 pieces.
Pound the chilies coarsely with 1 teaspoon salt. Rub the chicken pieces
with half teaspoon salt and tamarind juice. Knead the chicken gently for
the juice to penetrate well. Heat a wok with the oil and deep-fry the
chicken over moderate heat until golden brown. Drain. Separately, heat 6
tablespoons of oil and saute the shallots, then add pounded chilies and
chopped tomato. Keep stirring until ingredients are cooked. Toss in the
fried chicken. Mix well and then add lime juice and serve hot.