Monday, August 13, 2012

Tamarind Chicken

The refreshing and hearty taste of lime!

2 Tbs lemongrass, sliced        
1 onion, chopped
4-5 cloves garlic
1 Tbs pickled ginger, sliced    
3 Tbs vegetable oil
1 Tbs chilli paste
½ tsp turmeric
4 Tbs tamarind juice
1 tsp salt
1 Tbs caster sugar
4 kaffir lime leaves, sliced thinly       
500g chicken breasts, chopped
100ml water
140ml coconut cream
steamed rice, to serve

1. Combine lemongrass, garlic and ginger. Set aside.

2. Combine the chilli paste, turmeric powder, tamarind juice, salt, sugar and kaffir lime leaves. Heat the vegetable oil in a medium-sized pan, add the lemongrass mixture and fry for 1-2 minutes, or until aromatic. Add the chilli mixture and cook over a medium heat for 3-4 minutes, or until the oil starts to separate from the rest of the mixture.

3. Add the chicken and pour in some of the water. Reduce the heat and simmer for a few minutes, adding the remaining water a little at a time, until the chicken is cooked through.

4. Add the coconut cream, stirring well. Bring to the boil and continue to cook for a further 4-5 minutes, or until the curry has thickened. Serve with jasmine rice.