1/3 cup oil
1 lb. boneless chicken or 4 bone-in breasts or legs
1 cup water
1 cup cream coconut
2 tsp. salt
3 lime leaves thinly sliced
3 tamarind peels
½ tsp. brown sugar
Spicy Paste
Puree the following ingredients in a blender:
2 tsp. coriander seeds, heated until brown
5 huge dried chilies, boiled until soft or soaked in hot water
4 shallots
4 cloves garlic
2 stalks lemongrass, sliced ¼"
1 piece ginger (2")
1 tsp. galangal powder
3 small green chilies
1 tsp. turmeric
1 cup water
Then add 1 Tbsp. of curry powder and blend again.
The Steps:
1. Prepare the spicy paste.
2. Heat the oil, add the spicy paste, 1 cup of water and fry for 5 minutes.
3. Add chicken pieces.
4. Add salt, tamarind peels, lime leaves, coconut cream and brown sugar.
5. Cook uncovered on medium heat for 20 minutes, stirring frequently, then simmer until the chicken is tender (30 minutes) and the gravy begins to dry up and look creamy.
