1.5 kg (3 - 3 1/2 lb) chicken, cut in 8 pieces, or 4 chicken quarters, each halved
15 ml (1 tbsp) sugar
3 macadamia nuts or 6 almonds
2 garlic cloves, crushed
1 large onion, quartered
2.5 cm (1 in) fresh lengkuas, peeled and sliced, or 5 ml (1 tsp) lengkuas powder
1 - 2 lemon grass stems, lower 5 cm (2 in) sliced, top bruised
1 cm (1/2 in) cube terasi
4 cm (1 1/2 in) fresh turmeric, peeled and sliced, or 15 ml (1 tbsp) ground turmeric
15 ml (1 tbsp) tamarind pulp, soaked in 150 ml (1/4 pint) 2/3 cup warm water
60 - 90 ml (4 - 6 tbsp) oil
400 ml (14 fl oz) 1 2/3 cups coconut milk
salt and freshly ground black pepper
Deep-fried Onions, to garnish
15 ml (1 tbsp) sugar
3 macadamia nuts or 6 almonds
2 garlic cloves, crushed
1 large onion, quartered
2.5 cm (1 in) fresh lengkuas, peeled and sliced, or 5 ml (1 tsp) lengkuas powder
1 - 2 lemon grass stems, lower 5 cm (2 in) sliced, top bruised
1 cm (1/2 in) cube terasi
4 cm (1 1/2 in) fresh turmeric, peeled and sliced, or 15 ml (1 tbsp) ground turmeric
15 ml (1 tbsp) tamarind pulp, soaked in 150 ml (1/4 pint) 2/3 cup warm water
60 - 90 ml (4 - 6 tbsp) oil
400 ml (14 fl oz) 1 2/3 cups coconut milk
salt and freshly ground black pepper
Deep-fried Onions, to garnish
method
1. Rub the chicken joints with a little sugar and set them aside.
2. Grind the nuts and garlic in a food processor with the onion, lengkuas, sliced lemon grass, terasi, and turmeric. Alternatively, pound the ingredients to a paste with a pestle and mortar. Strain the tamarind pulp and reserve the juice.
3. Heat the oil in a wok and cook the paste, without browning, until it gives off a spicy aroma. Add the pieces of chicken and toss well in the spices. Add the strained tamarind juice. Spoon the coconut cream off the top of the milk and set it to one side.
4. Add the coconut milk to the pan. Cover and cook for 45 minutes, or until the chicken is tender.
5. Just before serving, stir in the coconut cream while coming to the boil.
6. Season and serve at once, garnished with Deep-fried Onions.
2. Grind the nuts and garlic in a food processor with the onion, lengkuas, sliced lemon grass, terasi, and turmeric. Alternatively, pound the ingredients to a paste with a pestle and mortar. Strain the tamarind pulp and reserve the juice.
3. Heat the oil in a wok and cook the paste, without browning, until it gives off a spicy aroma. Add the pieces of chicken and toss well in the spices. Add the strained tamarind juice. Spoon the coconut cream off the top of the milk and set it to one side.
4. Add the coconut milk to the pan. Cover and cook for 45 minutes, or until the chicken is tender.
5. Just before serving, stir in the coconut cream while coming to the boil.
6. Season and serve at once, garnished with Deep-fried Onions.
serving amount
serves 4
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