RECIPES OF MALAYSIA

Ingredients

1/3 cup

1 lb

2 cups

1 cup

2 tsp

3

3

½ tsp

2 tsp

5

4

4 cloves

2 stalks

1 piece

1 tsp

3

1 tsp

1 tbsp

Oil

Boneless chicken (or 4 breasts or legs without bone)

Water

Cream coconut

Salt (adjust to taste)

Lime leaves thinly sliced

Tamarind peels

Brown sugar

Coriander seeds

Big dried chilies

Shallots

Garlic

Lemongrass, sliced ¼"

Ginger (2")

Galangal powder

Green chilies (small)

Turmeric

Curry powder

1. Heat coriander seeds until brown
2. Boil chilies until soft or soaked in hot water
3. Puree both the above with the following ingredients in a blender: shallots, garlic, lemongrass, ginger, green chilies, turmeric and 1 cup water
4. Add curry powder and blend again (to get a spicy paste)
5. Heat the oil, add the spicy paste, 1 cup of water and fry for 5 minutes
6. Add chicken pieces
7. Add salt, tamarind peels, lime leaves, coconut cream and brown sugar
8. Cook uncovered on medium heat for 20 minutes, stirring frequently, then simmer until the chicken is tender (30 minutes) and the gravy begins to dry up and look creamy