1 chicken cut into 2 pieces
11/2 cup coconut milk
1 tsp tamarind + 1/2 cup water
salt, sugar and vetsin to taste
4 tbsp oil
Ingredients to blend:
2 stalks lemon grass
1″ lengkuas (blue ginger)
3/4″ kunyit (tumeric)
2 cloves garlic
10 fresh red chillies (or use 1 tsp chilli powder)
20 shallots (or use 2 big onions)
1. Heat oil in pan and fry blended ingredients until fragrant and well done over simmering fire.
2. Add chicken, salt and coconut milk and simmer until chicken is tender. Add in vetsin, sugar and tamarind juice and fry until gravy is thick and golden in colour.
3. Dish out chicken from gravy and grill in oven until both sides are brown. Place chicken on serving dish and pour gravy over it.
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