TAMARIND CHICKEN

      Title: TAMARIND CHICKEN
  Categories: Indonesian, Chicken
       Yield: 4 Servings
  
       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
  
   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
[ add our full cookbook to your website ] [ Search The Cookbook ]