Yield: 4 servings
|4 \N||Chicken legs or chicken breasts; (900 g)|
|20 grams||Fresh turmeric|
|20 grams||Candlenut; (or substitute with|
|\N \N||; a paste made from|
|\N \N||; equal parts of|
|\N \N||; cashewnut and|
|\N \N||; charmagar)|
|\N \N||Salt and pepper to taste|
|40 grams||Chilli paste|
|2 slices||Asam; (or substitute|
|\N \N||; tamarind)|
|2½ \N||Cm galangal; (or substitute|
|\N \N||; ginger)|
|2½ \N||Cm lemon grass|
|2 \N||Lemon leaves|
|1 \N||Turmeric leaf|
|400 millilitres||Chicken stock|
FOR THE PASTE
To marinate the chicken: GRIND the ginger, onion, garlic, fresh turmeric, candlenut, salt and pepper to a paste. Add the chilli paste and mix well.
Apply the paste to the chicken and keep at least two hours in a deep freeze. Grill until cooked and evenly browned on both sides. Keep aside.
To prepare the curry: Heat a little oil in a wok. Add the remaining paste and all the remaining ingredients, except the coconut cream, and simmer for 15 minutes.
Add the chicken stock, salt, pepper and coconut cream. Let it simmer on low heat for about 30 minutes.
When the gravy turns slightly thick, pour over the grilled chicken. Serve hot, garnished with the fried onion.
Converted by MC_Buster.
NOTES : Spicy Grilled Chicken
Converted by MM_Buster v2.0l.