Ingredients :-
5 chicken thighs
1 teaspoon lime juice
½ teaspoon salt
2 tablespoons oil
5 kaffir lime leaves
2 tablespoons sweet soy sauce
600ml coconut milk (from ½ coconut; or use coconut cream)
25g palm sugar or gula melaka
1 pc tamarind (assam)
½ teaspoon salt
Cut red chilli and lime wedges to serve
Spice paste (blended)
6 cloves garlic
4 red chillies
1 teaspoon ground coriander, roasted
¼ teaspoon ground cumin
2 cm galangal
1. Rub chicken with lime juice and salt. Set aside for 15 mins.
2. Heat oil in a pan over medium-low fire. When hot, stir-fry spice paste and kaffir lime leaves till fragrant, about 5 mins.
3. Add seasoned chicken; cook for 5 mins. Next, add in sweet soy sauce. Mix well to ensure chicken is thoroughly coated with soy sauce and spice paste.
4. Pour in coconut milk or cream. Add palm sugar, tamarind and salt. Cook over low fire, stirring occasionally, for 20 mins or until gravy dries and chicken is cooked.
5. Serve this dry curry with red chilli and lime wedges.
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