Ingredients:
Chicken – 750 gms, quartered, pierced with a fork
Tamarind Extract – 1/4 cup, thick
Water – 1 tblsp, warm
Coconut Milk – 125 ml, thick
Lemongrass – 1 stalk, small, bruised, cut into 3 pieces
Oil – 1 1/2 tblsp
For the masala:
Black Peppercorns – 1/2 tsp
Coriander Seeds – 1 tsp
Cumin Seeds – 1/4 tsp
Red Chillies – 2, small
Small Onions – 2 to 3, peeled
Garlic – 3 cloves, peeled
Ginger – 1/4 inch piece, peeled, sliced
Galangal Root – 1/4 inch piece, peeled, sliced
Turmeric Root – 1/4 inch piece, peeled, sliced
Dried Shrimp Paste – 1/4 tsp, roasted
Brown Sugar – 1/2 tblsp
Salt – 1/2 tsp
Method:
1. Rub the tamarind extract on the chicken and keep aside for a few minutes to marinate.
2. Dry roast the peppercorns, coriander and cumin seeds for a minute.
3. Combine all the masala ingredients and grind to a smooth paste.
4. Heat oil in a pan over medium flame.
5. Add the ground paste and stir-fry for 3 minutes.
6. Add the coconut milk and lemongrass.
7. Bring to a boil.
8. Add the chicken and cook till the sauce has been absorbed and becomes a paste, about 10 to 15 minutes.
9. Remove the chicken and coat well with the sauce on all sides.
10. Grill on a barbecue until cooked through and golden brown on all sides, 10–15 minutes.
11. Serve hot.
image credit: taste.com.au
