| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indo |
Indonesian, Chicken |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken thighs |
| 4 |
|
Chicken drumsticks |
| 1/3 |
c |
Tamarind sauce |
| 2 |
ts |
Ground coriander |
| 1 |
ts |
Ground turmeric |
| 2 |
|
Garlic cloves, crushed |
| 2 |
tb |
Peanut oil |
| 2 |
|
Red chillies, finely chopped |
| 6 |
|
Spring onions, finely chopped |
|
|
Oil for deep frying |
INSTRUCTIONS
1. Remove skin from chicken pieces, place chicken in a pan of water.
Simmer, covered, for 15 minutes or until cooked through. Drain and cool. 2.
Combine tamarind sauce, coriander, turmeric and garlic, add to chicken,
toss well to coat. Leave stand at least 2 hours, preferably overnight. 3.
Heat peanut oil in a frying pan, add chillies and spring onions, stir-fry
over low heat for 3 minutes, set aside. 4. Heat oil for deep frying in a
large pan. Cook chicken in three batches on medium heat for 5 minutes, or
until chicken is hot and golden brown. Lift out, drain on absorbent paper,
keep warm while frying remaining chicken. 5. Serve the chicken pieces with
a spoonful of the chilli mixture on the side. NOTE: To tone down the fire
still further, choose green chillies instead. HINT: Marinated chicken
pieces can be grilled instead of deep fried if preferred. Source:
Indonesian Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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