Chicken Curry with Tamarind (Ayam Genting) Recipe

Chicken Curry with Tamarind (Ayam Genting) Recipes

Ingredients :

625g chicken thigh fillets (tenderloins), diced

salt, to taste

1cm piece of blachan

2 tbsp chopped ginger

1 tbsp chopped garlic

1 tbsp ground turmeric

1 stalk lemon grass

2 tbsp red chili powder

2 tbsp peanuts, dry roasted

4 tbsp vegetable oil

400ml coconut milk

1 tbsp tamarind pulp

2 tbsp chopped coriander (cilantro) leaves

Method :

Rub the chicken with salt and set aside. Dry roast the blachan in a pan until heated through. Put the blachan, ginger, garlic, ground turmeric, lemon grass, red chili powder and peanuts into a blender or food processor. Blend or process, using a little of the vegetable oil to facilitate blending. Heat the remaining vegetable oil in a saucepan over a medium heat. Add the blended mixture and sauté for 2-3 minutes. Add the chicken and stir fry for 5-7 minutes. Reduce the heat to low. Add the coconut milk and tamarind pulp. Cover the pan with a lid and cook for 10-12 minutes, until nearly done. Remove the lid and increase the heat to reduce and thicken the sauce. Serve immediately, garnished with the coriander.

Serves 4 - 6

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