| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indo | Poultry, Main dish | 6 | Servings |
INGREDIENTS
| 1 1/2 | Roasting chicken | |
| 3 | Cloves garlic | |
| 1 1/2 | ts | Salt |
| 1 | ts | Ground black pepper |
| 1 | ts | Palm sugar or substitute |
| 2 | ts | Ground coriander |
| 1/2 | ts | Ground turmeric |
| 1/3 | c | Tamarind liquid |
| Oil for frying |
INSTRUCTIONS
Cut chicken into small serving pieces. Crush garlic with salt to a smooth paste and combine with pepper, sugar, coriander, cummin, turmeric and tamarind liquid. Rub over the chicken pieces and leave for 1 hour, or cover and marinade in refrigerator overnight. Heat enough oil in a large heavy frying pan to cover base of pan. Take chicken pieces from marinade and drain on paper towels to get rid of excess moisture. Put pieces into the frying pan and cook over medium heat for 2 minutes on each side, turning with tongs until golden brown. Reduce heat, cover pan and cook for 10-12 minutes longer, turning pieces half-way through. Drain on absorbent paper and serve warm. Compiled by Imran C. Gold Coast - Oz Source: The Complete Asian Cookbook-C. Solomon Posted to EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 13:58:47 +1000 From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
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