|3 tablespoons||Olive oil|
|2 mediums||Onions; finely chopped|
|4||Spring onions; chopped|
|2 larges||Cloves garlic; chopped|
|4 mediums||Tomatoes; peeled, seeded and chopped|
|1||Hot chillies; seeded & chopped, (up to 2)|
|Salt and pepper|
|4 tablespoons||Fresh coriander|
|2||Chickens; quartered, 2 1/2 lb|
|½ pounds||Finely ground almonds|
|½ pounds||Dried shrimp; finely ground|
|1¼ pint||Thin coconut milk|
|¼ pint||Thick coconut milk|
|1 tablespoon||Rice flour|
|4 tablespoons||Palm oil|
|3 tablespoons||Lime or lemon juice|
1.In a large pan heat the oil and saute onions, spring onions, garli, tomatoes and chillies for 5 minutes. Season to taste and stir in the lime juice and coriander.Add the quartered chickens and cook covered for 30-35 minutes until tender.
2.With a slotted spoon transfer the chickens to a dish and allow to cool.Skin and bone, then chop the meat coarsely.
3.Put the vegetables through a sieve pressing down hard to extract all the liquid. Discard the solids and reseve liquid.
4.In a saucepan combine the almonds, ground shrimp, thin coconut milk and the reserved liquid. Bring to the boil and simmer for 15 minutes. Add the thick coconut milk and the rice flour mixed with a little water. Cook uncovered, stirring often, until thickened.
5.Add the chicken peices and the palm oil and cook just long enough to heat through, about 5 minutes. Serve with rice flour pudding.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 18, 1998
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