Tamarind Chicken Curry
11:10 PM
Ingredients
- 4 tablespoons / 2 fl oz cooking oil
- 8 pieces of chicken, each about 7.5 x 5 cm (3 x 2) inch
- 500 millilitres / 16 fl oz / 2 cups coconut cream (santan pekat)
- 4 tablespoons / 2 fl oz tamarind juice (assam juice) - mix tamarind pulp with hot water, strain
- 1 lemongrass (serai), bruised
- 500 grams / 1 pounded pineapple - peeled, cored and cut into small chunks
- 2 handfuls of laksa leaves or Vietnamese mint (daun kesum)
- Salt to taste
- Sugar to taste
- Spice Paste (to be finely grounded):
- 10 shallots (red onion), peeled
- 4 garlic cloves, peeled
- 2 lemongrass (serai), sliced
- 2 cm / 1 inch turmeric (kunyit), knobbed, peeled
- 2 cm / 1 inch ginger, peeled and sliced
- 4 Kaffir lime leaves (makrut, daun limau purut), central stems removed
- 2 teaspoons roasted shrimp paste (belacan)
- 5 tablespoons / 2½ fl oz, ready-made chili paste (cili boh)
- Handful laksa leaves or Vietnamese Mint (Daun Kesum)
- 1 tablespoon / ½ oz coriander powder (serbuk ketumbar)
- 1 cup water
Method
- Heat oil in a deep pan or pot. Sauté the blended Spice Paste over medium heat for 15 minutes, or until fragrant and oil starts surfacing.
- Add in chicken and pineapple and render for another few minutes.
- Add in laksa leaves and lemongrass, and stir well. Cook and stir regularly for 5 minutes.
- Add tamarind juice and coconut cream and kaffir lime leaves.
- Add water to prevent the chicken pieces from sticking to the pan or pot, if necessary, and cook till tender.
- Sugar and salt to taste. Serve.
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