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10
5 cm
6
3
1 tablespoon
1/2 teaspoon
8
6 tablespoons
6
3
1 teaspoon
1.5 kg
300 g
2 teaspoons
2 tablespoons
1 tablespoon |
fresh red chili, cored, seeded and chopped
piece fresh root ginger, chopped
shallots, chopped
cloves garlic, chopped
ground coriander
ground turmeric
candlenuts or cashew nuts
vegetable oil
shallots, thinly sliced
cloves garlic, thinly sliced
black mustard seeds, lightly crushed
chicken, jointed, or small chicken
portions
small potatoes, halved
mustard powder
rice vinegar
dark soy sauce |
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Method :
Place chilies, ginger, chopped
shallots and garlic, coriander, turmeric and nuts in a blender and
mix to a paste. In a large wok or sauté pan, heat
oil over medium high heat. Add sliced shallots and garlic and
fry until lightly browned. Stir in spice paste and cook for
about 5 minutes, stirring. Add mustard seeds, stir once or
twice then add chicken. Cook, stirring frequently, until
chicken pieces turn white. Add potatoes and 550 ml water. Bring to the boil, cover, then
simmer for 15 minutes. Stir together mustard, vinegar and
soy sauce. Stir into pan, re-cover and cook
for another 15-20 minutes, stirring occasionally, until chicken is
tender.
Serves 4-6
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