| |
|
|
| |
 |
KUKUL MAS |
 |
April
27, 2006 |
| |
|
|
| |
|
1 1/4 kg Chicken
3 sl Ginger
2 Garlic cloves
50 g Shallots
1 Chile, fresh
2 Cardamom
2 Clove
1/2 ts Chile powder
2 ts Paprika
25 g Tamarind squeezed in
50 ml -water
25 g Curry powder
1/4 ts Turmeric
1 ts Salt
1 cg Cinnamon stick
50 ml Oil
1/2 Lemon grass stem
Curry leaf sprigs
1/4 ts Fenugreek
300 ml Coconut milk, thick
1/2 ts Curry powder
1/2 Lime, juice
Wash, clean and joint the chicken. shred the ginger,
crush the garlic and slice the shallots and chile.
Crush the cardamoms and cloves and place in a bowl.
Add the ginger, garlic, chile powder, paprika
powder, tamarind water, curry powder, turmeric, salt
and cinnamon stick. Mix well together, then rub into
the chicken. Heat the oil in a pan until very hot,
then add the lemon grass, curry leaves, fenugreek,
shallots and chile and fry for a couple of minutes.
Add the chicken pieces and stir fry for 3 minutes.
Pour in the coconut milk and mix well. Continue to
cook over a low heat for 40 minutes, or until
chicken is tender. Discard the cinnamon stick and
transfer to a serving dish. Finally, sprinkle the
curry powder and lime juice on top.
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
|
|
| |
|
|
|
|
|
|
