Ingredients
The following ingredients have 6 Servings
- 700g chicken thigh fillets, sliced
- 1 large carrot, sliced
- 2/3 cup tamarind extract or 3 tbsp tamarind pulp dissolved in 1/2 cup of water
- 6 pcs dried chillies
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp cinnamon powder
- 1 white onion, finely chopped
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 pcs lemongrass stalk, thinly sliced
- 1 cup coconut milk
- 1 cup chicken stock water
- 1 tbsp brown sugar
- 2 tsp cornstarch
- fish sauce
- salt
- freshly ground black pepper
- chopped coriander
- peanut oil
Instruction
- Marinate chicken for at least 30 minutes in turmeric, cumin, salt and freshly ground black pepper.
- Heat oil in a wok then add chicken, stir fry in high heat for 5 minutes.
- Add chillies, onions, garlic, ginger, lemongrass, carrots and cinnamon. Stir fry in high heat for 2 more minutes.
- Dissolve cornstarch in chicken stock then pour into the wok together with the tamarind juice and coconut milk. Bring to a boil then simmer for 10 minutes or until chicken is cooked
- Add sugar and flavour with fish sauce, serve with freshly cooked jasmine rice then garnish with chopped coriander.
