Ingredients /nutrition
- 9 red chilies
- 1 tsp peppercorns
- 2 tbsp roasted coriander
- 1/2 tsp roasted cumin
- 1/4 tsp aniseed
- 3 tsp chopped turmeric
- 2 tsp chopped ginger
- 1 tbsp chopped galangal
- 5 garlic cloves
- 8 shallots
- 2 1/2 tbsp vegetable oil
- 1 stalk lemon grass
- 3 kaffir lime leaves
- 1 cinnamon stick
- 2 cloves
- 1 nutmeg
- 2 cardamoms
- 1 chicken, cut into bite size pieces
- 60 g shredded, roasted and pounded coconut
- 1 l coconut milk
- 1 tablespoon tamarind juice
- salt
Methods / instructions
- Combine the first 10 ingredients from the list and grind into smooth paste.
- Heat up oil and saute ground paste together with lemon grass, lime leaves, cinnamon, cloves, nutmeg and cardamoms until aromatic.
- Add remaining ingredients and cook until chicken is tender and sauce thickens.
- Serve immediately.
Servings: 5
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