Procedures:
-------------------------------FOR THE PASTE-------------------------------
40 g Ginger
40 g Onion
40 g Garlic
20 g Fresh turmeric
20 g Candlenut; (or substitute
-with
; a paste made from
; equal parts of
; cashewnut and
; charmagar)
Salt and pepper to taste
40 g Chilli paste
40 ml Oil
2 sl Asam; (or substitute
; tamarind)
2 1/2 Cm galangal; (or substitute
; ginger)
2 1/2 Cm lemon grass
2 Lemon leaves
1 Turmeric leaf
400 ml Chicken stock
To marinate the chicken: GRIND the ginger, onion, garlic, fresh turmeric,
candlenut, salt and pepper to a paste. Add the chilli paste and mix well.
Apply the paste to the chicken and keep at least two hours in a deep
freeze. Grill until cooked and evenly browned on both sides. Keep aside.
To prepare the curry: Heat a little oil in a wok. Add the remaining paste
and all the remaining ingredients, except the coconut cream, and simmer for
15 minutes.
Add the chicken stock, salt, pepper and coconut cream. Let it simmer on low
heat for about 30 minutes.
When the gravy turns slightly thick, pour over the grilled chicken. Serve
hot, garnished with the fried onion.
Converted by MC_Buster.
NOTES : Spicy Grilled Chicken
Converted by MM_Buster v2.0l.
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