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Categories:
vegetable oil chicken shallots garlic tomato red peppers turmeric black pepper paprika coconut milk tamarind paste ginger salt Lemon Grass green pepper sweet red pepper green chilies
Viewed: 30 - Published at: 4 years agoIngredients
- 4 tablespoons vegetable oil
- 1 3- to 3 1/2-pound chicken, cut up into 8 to 10 pieces
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 1 medium-sized tomato, finely chopped
- 12 dry red peppers, crumbled
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 13 cup coconut milk or water
- 2 teaspoons tamarind paste or minced sour prunes
- 2 tablespoons julienned fresh ginger
- 2 teaspoons salt
- 2 tablespoons minced lemon grass, or 1 teaspoon lemon zest
- 1 medium-sized green pepper, cored and chopped
- 1 medium-sized sweet red pepper, cored and chopped
- 6 fresh hot green chilies, sliced, or 1 tablespoon shredded hot peppers
Method
- Heat one tablespoon of the oil in a large skillet over medium-high heat.
- Add the chicken pieces and sear, turning them often, until lightly colored.
- Remove chicken to a platter.
- Add the remaining oil to the pan along with the shallots and garlic.
- Cook, stirring, until shallots turn light brown (about four minutes).
- Add the tomatoes and continue cooking until the oil separates (about three minutes).
- Stir in pepper flakes, turmeric, black pepper and paprika.
- Add the chicken pieces and mix to coat them with the spices.
- Add the coconut milk, along with the tamarind, ginger and salt.
- Mix well and bring contents to a boil.
- Cook, covered, over medium-low heat for 30 minutes or until the chicken is tender.
- Fold in the lemon grass and peppers.
- Cook for an additional five minutes.
- Uncover and serve immediately garnished with chilies.
