1
1 tbsp
4
1
3 cm
2 cm
1/2 cup
4
1
1/4
3 tbsp
1 tsp
1 tsp
3 cup |
chicken, cut into 14 serving pieces (the
legs and neck are to be used for stock)
coriander seeds
candlenuts
red chilie
piece galangal
piece fresh turmeric or 1/2 tsp powdered
turmeric
shallots
bay leaves
stalk lemon grass
grated coconut
tamarind pulp mixed with 11/2
liters water
salt
sugar
oil |
Method :
- Pound the coriander seeds,
galangal, chili, turmeric, candlenuts in that order until finely
mashed.
- Add in the onions bit by bit but
the onions need not be too fine.
- Squeeze out the tamarind juice,
strain and keep aside.
- Clean and crush the lemon grass
and add to the tamarind juice together with bay leaves, the pounded
ingredients, chicken pieces, salt and sugar to taste.
- Bring to boil in a pot and simmer
for 45 minutes or until the chicken is tender.
- Add the grated coconut and bring
to boil again.
- Allow to cool before storing in
the refrigerator overnight.
- The next day, 2 hours before
serving, take out chicken from the refrigerator and bring to boil
again.
- Drain the gravy from the grated
coconut, taking care not to have the coconut clinging on to the
meat.
- Drain till dry.
- Drain the gravy from the grated
coconut over a sieve and press down hard with the back of a spoon to
remove all liquid.
- Let the grated coconut dry too.
- Heat oil in a pan and fry the
chicken pieces one by one.
- Turn the chicken pieces
occasionally until they are golden brown.
- Drain.
- Lower the flame and add in the
grated coconut and stir fry constantly for 5 minutes until golden
brown.
- Sprinkle over chicken and serve.
Serves 6 - 8
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