Ingredients:
1 chicken
1 tsp tamarind juice
2 tsp salt
20 bird’s eye chillies
3 tbsp cooking oil
1000 ml coconut milk
2 kaffir lime leaves
1 salam leaves [indonesian bay leaves]
1 turmeric leaf
1 tbsp tamarind juice
Grind into a paste [chillies mixture]:
100 gr green chillies
10 shallots
6 cloves garlic
4 candlenuts, toasted
1 tbsp coriander seeds
2 cm ginger, peeled
4 cm turmeric, peeled, toasted
3 stalks lemon grass, bruised
2 cm fresh galangal
2 tsp salt
Directions:
1. Cut chicken into 12 pieces, coat with 1 tsp tamarind juice and salt. Let stand for 30 minutes to marinate.
2. Heat the oil and stir fry chillies mixture until fragrant, add kaffir lime leaves, salam leaves and turmeric leaf, cook until all leaves wilted. Add chicken, continue cooking until chicken changes color.
3. Pour in coconut milk and add bird’s eye chillies, reduce the heat to low and cook until hydrated.
4. Add 1 tbsp tamarind juice and cook for 15 minutes, stir evenly. Remove from the heat and ready to eat with warmed cooked rice.
Bird’s-eye chillies [source : bbc.co.uk]
Bird’s eye chilliesThese small, tapered red or green chillies are extremely pungent and very, very hot! Although they’re sometimes called Thai chillies, they’re Mexican in origin. They’re often used in Chinese and South-east Asian cooking.
For Indonesian version please click here
