Recipe by awalde
A great souvenir from our holidays!
Top Review by mummamills
made this at my daughter house. she didnt have a blender, so I just finely chopped everything. used a kilo of skinless drumsticks, and we licked the plate :) very easy dish, can do lots before hand. made for Aussie swap 2012
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon ginger, crushed
- 2 red chilies, chopped
- 4 brazil nuts, chopped (substitute cashew nuts)
- 1 tablespoon soya sauce, dark
- 5 tablespoons peanut oil
- 4 chicken legs (substitute 1 whole chicken quartered)
- 1 cup coconut milk
- 2 tablespoons lemon juice or 2 tablespoons tamarind juice
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
Directions See How It's Made
- Put the onion, garlic, ginger, chilies and nuts into a blender with the dark soya sauce and blend to a smooth puree.
- De-skin the chicken.
- Let marinate the chicken in this paste for at least 2 hours.
- Heat the oil in a large, deep frying-pan. When it is hot, add the chicken pieces (without the marinade!) and fry until they are evenly browned.
- Put the chicken pieces on a plate and keep warm.
- Add the puree mixture to the frying-pan and stir-fry for 5 minutes.
- Stir in the remaining ingredients and bring to boil.
- Add the chicken pieces to the pan and baste them thoroughly with the liquid.
- Reduce the heat to low and simmer the chicken, uncovered, for 30 minutes, or until the pieces are cooked through and tender.