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Ingredients: • 1 fresh chicken, quartered • 1 teaspoon tamarind pulp • 2 tablespoons warm water • 3 tablespoons oil • 250 ml (1 cup) thick coconut milk • 1 stalk lemongrass, tender inner part of bottom third only, bruised and cut in 3 pieces Spice Paste: • 1 teaspoon black peppercorns • 2 teaspoons coriander seeds • ½ teaspoon cumin seeds • 3-4 red finger-length chilies • 5 shallots, peeled • 5 cloves garlic, peeled • 2 cm ( ¾ in) aromatic ginger (kencur), peeled and sliced • 2 cm ( ¾ in) galangal root, peeled and sliced • 1 cm ( ½ in) turmeric root, peeled and sliced • ½ teaspoon dried shrimp paste, toasted • 2 kaffir lime leaves, sliced • 1 tablespoon palm sugar or brown sugar • 1 teaspoon salt Preparations: 1. Soak the tamarind pulp in the warm water for 5 minutes. Mash with fingers and strain to obtain juice. Place the chicken in a bowl and work the tamarind juice into the chicken. Rub well then set aside 2. Prepare the Spice Paste by dry-frying the peppercorns, coriander seeds and cumin seeds in a small pan over low heat until fragrant, 2-3 minutes. Grind in a spice grinder or blender until fine. Add the remaining Spice Paste ingredients and grind to a smooth paste, adding a little oil if needed to keep the mixture turning. 3. Heat the oil in a wok until hot and add the Spice Paste. Stir-fry over low to medium heat until fragrant, 4-5 minutes. Add the thick coconut milk and lemongrass and bring to a boil, stirring constantly. Pierce the chicken all over with a fork and then add to the wok. Cook the chicken, turning it from time to time, until the sauce is absorbed and dries to a paste, about 15 minutes. 4. Remove the chicken from the wok, coat well with the sauce on all sides, then grill under a broiler or on a barbecue until cooked through and golden brown on all sides, 10-15 minutes Serves: 4 Preparation time: 25 mins. Cooking time: 35-40 mins.
Periplus
