Yield: 1 Servings
|1 kilograms||Chicken, cut into serving size pieces, either on or off the bone|
|2 teaspoons||Cummin seeds|
|5 \N||Green chillies, de-seeded|
|6 \N||Cloves garlic|
|1 \N||1-inch piece ginger|
|1 \N||Marble sized ball of tamarind mixed in:|
|1 cup||Water or equivalent of 'instant' e.g Tamcon|
|1 cup||Coconut milk|
|\N \N||Salt and vinegar to taste|
Grind the spices and finely chop the onion, chillies, garlic and ginger.
Fry the onion until brown. Add the garlic, ginger and green chillies. Cook for a minute or so. Add the ground spices, followed by the chicken. Fry until the chicken has browned then add about ½ cup of water, the salt, tamarind and vinegar. Cover and cook until chicken is tender. Add the coconut milk an simmer, uncovered, until the sauce thickens.
Serve with rice
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)