Chicken in spicy coconut milk

Ingredients:

Vegetable Oil – 4 Tbsp

Chicken- 1, about 1.5kg cut into pieces

Coconut / evaporated milk- 500 ml

Tamarind Juice- 125 ml

Salt and Sugar to taste

Spice paste: (All blended together)

20 dried chilies soaked in water and drained

6 candlenuts

4 onions, peeled and chopped

4 cloves of garlic

1 tsp Turmeric powder

1 cm of ginger chopped

3 stalks of lemongrass chopped finely

3 kaffir lime leaves

How to cook:

1)      Blend all the ingredients for the spice paste and set aside

2)      Heat oil in wok and fry paste till fragrant

3)      Add the chicken and cook for about 15 to 20 minutes on low heat

4)      Stir in the tamarind and coconut/ evaporated milk and cook till gravy is thick

5)      Season with salt and palm sugar/brown sugar. Serve with rice