Recipe by KitchenManiac
A local Singapore favourite. Very simple to prepare but mouth watering good.
Top Review by MEAN CHEF
The best recipe I have tried on Zaar so far. Fabulous. I used boneless skinless thighs, omitted the curry leaves (couldn't find them), and used 2TBL Sambal Oeleck for the 1 TBL chile paste. It looks a bit more complicated than it really is. Once you make the paste, it is all downhill. The dish has many elements of thai food, but is far more complex. At first I could not decide whether or not to make it because I was having difficulty tasting the finished dish in my mind - there are lots of flavor combos going on here. The cooking goes very quickly. I found that I also loved the taste of the sauce before adding either the tamarind or the coconut milk. Kitchenmaniac- more like this please
- 1 chicken, chopped into bite size
- 1 teaspoon mustard seeds
- 1 stalk curry leaf
- 1 large onion, chopped
- 1 big tomatoes, chopped
- 15 shallots
- 2 cm ginger
- 1 teaspoon anise seed
- 12 cloves garlic
- 2 peppercorns
- 1 tablespoon chili paste, made from dried chillies soaked and then ground
- 1 tablespoon curry powder (chicken masala)
- 3⁄4 teaspoon salt
- 1 tablespoon tamarind pulp, mixed with and water and squeezing the juice
- 1⁄2 cup coconut milk
- 1⁄2 cup vegetable oil
- red chile (garnish)
Directions See How It's Made
- Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside.
- Heat oil in a pan; add mustard seeds and curry leaves.
- (brings out the flavour) Add chopped oions and fry till golden brown.
- Add spice paste and fry till fragrant.
- Add chilli paste and fry lightly.
- Add chopped tomato and curry powder and stir-fry for 2 minutes.
- Add chicken and stir-fry for 8 minutes.
- Cover pan and let mixture simmer till chicken is almost done.
- Add tamarind juice and simmer till chicken is fully cooked.
- Add coconut milk, lower heat and continue to stir till oil appears on the surface.
- Serve with hot fragrant rice.