|
3 lb chicken
1 tbsp salt
1/2 tsp turmeric
5 or more fresh of dried red chilies, sliced
1-inch thick piece of gingerroot, shredded
5 medium onions, sliced
10 garlic cloves, chopped
3/4 - 1 cup oil, or to taste
3 tomatoes, peeled, seeded and diced
2-4 tbsp shrimp sauce or fish sauce
1 stalk lemongrass, finely sliced
2 tbsp lime juice
1/2 tsp ground cardamom seeds |
|
Method :
Cut chicken
breast halves in two, separate thighs from drumsticks. Rub pieces with
salt and turmeric. Refrigerate. If using dried chilies, crack and shake
out seeds. Soak dry chilies in water for 20 minutes. In a food processor,
or using a mortar and pestle, make a paste with the ginger, half of the
onions, and half of the garlic. Coat chicken pieces with paste. Heat oil
over high heat, add the remaining onion and garlic. Lower heat and
stir-fry until softened. Do not let it dry out. Add chicken pieces and
remaining paste, stir briefly, raise heat, cover and brown chicken. Add
1/2 - 3/4 cup of water and simmer, over low heat, for 10 minutes. Stir in
tomato, shrimp of fish sauce, lemongrass, lime juice, and cardamom. Cover
and continue to cook until chicken is tender, golden brown and fragrant.
Serves 2-3
#Ads - Get the above cooking ingredients here at discounted price
|
