Chicken Curry (Indonesia)

Name: Chicken Curry (Indonesia)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 TABLESPOON Tamarind pulp; 5 Shallots; 4-5 Garlic cloves; 1 piece(s) (approx. 30 g) fresh ginger; 800 g Chicken filets; 4-5 Tbsp Coconut oil; 1/2 TEASPOON Turmeric (turmeric powder); 2 TEASPOONS according to coriander; 1 TEASPOON with cumin; 1/2 TEASPOON black pepper (freshly ground); 2 TEASPOONS Palm sugar; 1-2 TEASPOONS Sambal Oelek; 1 can(s) (400 ml) unsweetened coconut milk; 1 Lemon leaf; 1 Spring onion; 7-10 Tbsp Salt; 2-3 stem(s) coriander green, 1 red chilli pepper and cucumber slices to garner; 1 piece(s) Banana leaf for dressing

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 TABLESPOON Tamarind pulp
5 Shallots
4-5 Garlic cloves
1 piece(s) (approx. 30 g) fresh ginger
800 g Chicken filets
4-5 Tbsp Coconut oil
1/2 TEASPOON Turmeric (turmeric powder)
2 TEASPOONS according to coriander
1 TEASPOON with cumin
1/2 TEASPOON black pepper (freshly ground)
2 TEASPOONS Palm sugar
1-2 TEASPOONS Sambal Oelek
1 can(s) (400 ml) unsweetened coconut milk
1 Lemon leaf
1 Spring onion
7-10 Tbsp Salt
2-3 stem(s) coriander green, 1 red chilli pepper and cucumber slices to garner
1 piece(s) Banana leaf for dressing

Directions

1
Put the tamarind pulp in a bowl of 200 millilitres of hot water and leave to stand for a short time. Peel shallots, garlic and ginger. Finely dice shallots and ginger. Press garlic through a garlic press. Wash the chicken fillets, dab dry and cut into two centimetre cubes.
2
Mix tamarind pulp in soaking water and pass through a sieve. Collect the juice. Heat the oil in a wok or large pan and fry the chicken meat in two or three portions in it vigorously. Finally, put all the meat back into the pan. Add shallots, garlic, ginger, turmeric, coriander, cumin, black pepper, palm sugar and sambal oelek, stir in and also fry briefly. Deglaze with tamarind juice and pour on coconut milk. Wash and add the lemon leaf, bring everything to the boil and simmer at medium heat for seven to ten minutes. Stir from time to time. In the meantime, clean and wash the spring onion and cut into fine rings. Season the finished chicken curry with salt and arrange it on a deep plate, covered with a banana leaf, as desired.
3
Deglaze with tamarind juice and pour on coconut milk. Wash and add the lemon leaf, bring everything to the boil and simmer at medium heat for seven to ten minutes. Stir from time to time. In the meantime, clean and wash the spring onion and cut into fine rings. Season the finished chicken curry with salt and arrange it on a deep plate, covered with a banana leaf, as desired. Sprinkle with spring onions and garnish as desired with coriander green, chillies and cucumber slices. Serve with rice, cucumber, fried onions and sambal oelek