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Ingredients: • 700 g (1 ½ lbs) chicken breast, sliced into strips • 2 teaspoons tamarind pulp • 2 tablespoons warm water • 2 tablespoons plus 2 teaspoons oil • 2 tablespoons minced shallots • 1 tablespoon minced garlic • 1-2 red finger-length chilies, thinly sliced • 125 mL (½ cup) thick coconut milk • ½ teaspoon salt • 6-8 salam leaves or 3 sprigs lemon basil • 3 banana leaf sheets, each about 25x45 cm (10x18 in), softened in hot water for wrapping Seasoning Paste: • 1 tablespoon coriander seeds • 1 teaspoon black peppercorns • 4 candlenuts • 1-2 red finger-length chilies • 4 shallots, peeled • 3 cloves garlic, peeled • 1 stalk lemongrass, tender inner part of bottom third only, sliced • 1 teaspoon turmeric powder • 2 ½ cm (1 in) fresh galangal or ginger root, peeled and sliced • 1 ½ teaspoons palm sugar • 1 teaspoon salt Preparations: 1. To prepare the seasoning paste, dry-fry the coriander seeds, peppercorns and candlenuts in a skillet over low heat for 2-3 minutes until fragrant. Remove from the pan and grind to a powder in a spice grinder. Add all the other Seasoning Paste ingredients. Process until finely ground, adding a little oil if needed to keep the mixture turning 2. Soak the tamarind pulp in the warm water for 5 minutes. Mash with the fingers and strain to obtain juic, then set aside 3. Heat 2 tablespoons of the oil in a wok. Add the Seasoning Paste and stir-fry over medium heat until fragrant, about 5 minutes. Transfer to a plate and set aside to cool 4. Heat 2 teaspoons of the oil in the same wok. Stir-fry the shallots and garlic until translucent, about 2 minutes. Place in a large bowl and stir in the chicken, chilies, coconut milk, salt, salam leaves, tamarind juice and cooled Seasoning Paste, mixing thoroughly. 5. If banana leaves are not available, dish the filling into an ovenproof baking dish, cover and steam for 15 to 20 minutes Serves: 4 Preparation time: 40 mins. Cooking time: 45 mins.
Periplus
