Ingredients:
 | 1 whole chicken, cut up into 2-4
pieces |
| 500 cc thick coconut milk |
| 1 stalk lemongrass, bruised |
| 3 kaffir lime leaves |
| 2 cloves |
| 2 cardamom, bruised |
| 1 Tbs. tamarind juice |
| 3 Tbs. vegetable oil |
Spice Paste Ingredients:
| 3 cloves garlic |
| 8 small shallots |
| 5 candlenuts, dryly fried |
| 3 tsp. coriander seeds |
| 1 tsp. pepper |
| ¼ tsp. aniseeds |
| ½ tsp. cumin seeds |
| ½ tsp. nutmeg |
| ¼ Tbs. galangal |
| 2 tsp. ginger |
| 2 tsp. ground turmeric |
| 1 Tbs. salt |
|
Instructions:
| Stir fry the spice paste over medium
heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir
lime leaves, cloves and cardamom until fragrant. |
| Add the chicken pieces and stir well
until the chicken is half done. P |
| Pour in the coconut milk and
tamarind juice. |
| Cook it until the chicken is almost
done and the sauce is thickened, remove. |
| On a barbeque grill or in an oven
over moderate heat, grill the chicken until done while brushing it with the spices. |
| Ready to serve. |
Makes 3-4 servings |
