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Ingredients
- 500 grams chicken
- 2 ts of tamarind
- 1 onion
- 2 garlic cloves
- 1/2 ts cumin
- 1 ts dried coriander
- 1 chopped bit of trassie (to taste)
- 5 roasted candlenuts
- 1 ts laos
- 1 ts turmeric
- Salt and pepper
- 2 ts host chili paste
- 4 Salam leaves
- 2 Citrus plant leaves
- 1 stalk of (bruised) lemon grass
- 250 ml of thick coconut milk
- 2 ts cane sugar
Preparation
- Cut the chick in small chunks/slices and place in a bowl
- Mix the tamarind in with the chicken and put aside
- Blend the ingredients from onion up to including the chili paste into rough paste
Cooking
- Heat some oil in a wok and fry the paste with the Salam, the Citrus leaves and the lemon grass
- After a few minutes add the chicken and fry for another 5 minutes
- Then add the coconut and the cane sugar
- Cook for another 20 minutes, stirring regularly
- Add a bit of water if it gets too thick/sticky…
- Serve with rice and veg as you like it
