4 tablespoons tamarind juice
1 chicken, cut into 12 pieces
1 stalk lemongrass
2 kaffir lime leaves.
1 turmeric leaf (optional).
1 teaspoon salt.
2 teaspoons coriander seeds,
6 to 8 red chilies, sliced.
4 cm galangal root, peeled
4 cm ginger, peeled
2 ½ cm turmeric, peeled Preparation:
- To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some coconut milk to
keep the paste turning if necessary. Transfer to a bowl and set aside.
- Pour the tamarind juice over the chicken pieces, mix well and marinate for at least 30 minutes.
- Heat the Spice Paste in a wok or wide saucepan over medium heat. Add the lemongrass lime leaves, turmeric leaf (if using),
coconut milk and salt, mix well and bring slowly to a boil. Reduce heat to low and simmer uncovered for about 10 minutes
stirring constantly. Finally add the chicken and simmer for another 30 to 35 minutes, stirring constantly, until the chicken is
- Serve immediately with steamed rice.