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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
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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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