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Ingredients :
1.5 kg chicken, cut into small bite-size
1 large onion, peeled and roughly chopped
3
cloves garlic
1
teaspoon ginger grated finely
1
stalk lemon grass
3
tablespoons cooking oil
Salt to taste
1
teaspoon turmeric
1
teaspoon chili powder
1
cup water
1
ripe tomato cut in wedges
2
big potatoes, skin peeled and cut in cubed sizes
1
tablespoon fish sauce
1
tablespoon tamarind liquid
1
tablespoon cilantro leaves, chopped
1/2
teaspoon ground cardamom
Method :
Use a food processor to blend the onions,
garlic, ginger
and sliced lemon grass into a smooth pulp. Heat up a wok and add the
cooking oil. When it is very hot, add the processed ingredients,
turmeric, chili powder and salt according to taste. Lower heat and fry,
stirring well with a wooden spatula. Add some water if the ingredients
starts to stick to the wok.
Simmer on low
heat until ingredients have evaporated and turn into a vibrant red-brown
color. Keep stirring to avoid it from stick to the wok. Add the chicken,
ensuring that they are coated well in the mixture. Cover and simmer for
about 40 minutes or until the chicken is half cooked and tender. Add
tomato, potato, fish sauce, water and tamarind juice. Keep cooking until
the potato is cooked.
When all is
cooked, add the cilantro leaves and cardamom. Serve hot with steamed
white rice.
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