Ingredients
# 5 Whole Chicken Legs
# 4 Tablespoons Cooking Oil
# 2 Teaspoons Tamarind Pulp
# 4 Lemon Grass,(bruised)
# 1 Cup Water
# 1 Cup Thick Coconut Milk
# 1 1/2 Tablespoons Sugar
# Salt to Taste
Marinade
# 1/2 Teaspoon Salt
# 1 Tablespoon Sugar
# 1 Teaspoon Chili Powder
# 1 Teaspoon Turmeric Powder
Spice Paste
# 4 Candlenuts
# 6 Cloves Garlic
# 9 Dried Chillies, soaked in Hot Water
# 3 Red Chillies
# 2 cm (3/4 inch) Ginger
# 5 Shallots
Method
1) Mix the marinade, combine with the chicken and set aside for 1 hour.
2) Chop the spice paste ingredients and blend finely.
3) Heat Oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes.
4) Add water and cook for another 3 minutes.
5) Put in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
6) Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.
[via]
No comments:
Post a Comment