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Ingredients :
1 kg chicken, cut into 8 pieces
1 tablespoon tamarind juice
Salt to taste
3 tablespoons cooking oil
1 stalk lemon grass, bruised (white
part only)
3 kaffir lime leaves
1 salam leaf
750 cc thin coconut milk
250 cc thick coconut milk
Fried shallots
Spices (ground)
5 cloves garlic
8 shallots
4 cilantro powder
1 teaspoon cumin powder
1/2 teaspoon pepper powder
1/2 teaspoon fresh ginger, chopped
1/2 tablespoon galangal, chopped
1 teaspoon sugar
Salt to taste
Method :
Rub the chicken with 1 tablespoon of
tamarind juice and salt. Let it stand for 30 minutes for the juice to
penetrate the chicken. Rinse and drain. Heata wok with oil and gently
fry the ground spices, kaffir lime leaves, lemon grass and salam leaf
until fragrant. Add the chicken, and cook for a few minutes. Then pour
in the thin coconut milk and bring to the boil. When the chicken is
half-cooked, add in the thick coconut milk and simmer over low heat
until the ingredients are cooked. Season with sugar and salt to taste.
Before serving, sprinkle with some fried shallots. Serve hot.
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