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Ingredients :
1 kg chicken
1/2 teaspoon tamarind, soaked in
water, squeeze the pulp and strain the juice
3 tablespoons oil
2 salam leaves
1 stalk lemon grass, bruise (white
part only)
500 cc coconut milk
Spice (ground)
10 red chilies
5 cloves garlic
10 shallots
5 candlenuts, roasted
1 teaspoon fresh ginger, chopped
1/2 teaspoon tamarind
1 tablespoon salt
Brown sugar
Method :
Wash and cut the chicken into 4 pieces
before rubbing with the tamarind juice. Set aside to stand for 15
minutes. Heat a wok with oil and saute the ground spices, salam leaves
and lemon grass until fragrant. Add the chicken pieces and pour in the
coconut milk. Continue cooking until the chicken is tender and the sauce
has thickened. Remove the chicken and grill over hot charcoal, brushing
it with the sauteed spices. Cut into smaller pieces before serving them
hot.
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