| 1 | Hot cooked rice |
| 2 | in a large skillet brown chicken pieces on both sides in hot oil for 15 minutes; remove from skillet. |
| 3 | Set chicken aside, reserving one tablespoon drippings. |
| 4 | Meanwhile, place nuts in blender container or food processor bowl. |
| 5 | Cover an dblend till finely ground. |
| 6 | In reserved drippings, cook the onion, garlic, coriander, gingerroot, cumin, turmeric, and lemongrass or lemon peel, till onion is tender but not brown. |
| 7 | Stir in the ground nuts, coconutmilk, sugar, salt and red pepper. |
| 8 | Return the chicken to skillet. |
| 9 | Cover and simmer for 20 minutes or till chicken is tender. |
| 10 | Transfer chicken to a serving platter and keep warm. |
| 11 | Stir together the tamarind and water. |
| 12 | Stir into the sauce. |
| 13 | Gently boil the sauce till thickened and reduced (should measure about 1 1/3 cups). |
| 14 | Strain sauce, if desired. |
| 15 | Spoon sauce over chicken. |
| 16 | Serve with hot cooked rice. |
| 17 | makes 6 servings |
