Poultry Recipes - Curry with Coconut and Chili Relish Recipe

Ingredients

• 15-30ml/1-2 tbsp tamarind pulp

• 1 fresh coconut, grated (shredded)

• 30-45ml/2-3 tbsp vegetable oil

• 1-2 cinnamon sticks

• 12 chicken thighs, boned and cut into bite size strips lengthways

• 600ml/1 pint/2 1/2 cups coconut milk

• 15ml/1 tbsp brown sugar

• 1 fresh green and 1 red chili, seeded and sliced

• fresh coriander (cilantro) leaves, finely chopped (reserve a few leaves for garnishing)

• 2 limes

• salt and ground black pepper

• steamed rice, to serve 

For the rempah spice paste:

• 6-8 dried red chilies, soaked in warm water until soft, seeded and squeezed dry

• 6-8 shallots, chopped

• 4-6 garlic cloves, chopped

• 25g/1 oz fresh root ginger, chopped

• 5ml/1 tsp shrimp paste

• 10ml/2 tsp ground turmeric

• 10ml/2 tsp five-spice powder

Serves 4

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Method:

1. First make the rempah. Using a mortar and pestle or food processor, grind the chilies, shallots, garlic and ginger to a paste. Beat in the shrimp paste and stir in the dried spices.

2. Soak the tamarind pulp in 150ml/2/3 cup warm water until soft. Squeeze to extract the juice, then strain.

3. In a heavy pan, roast half the grated coconut until brown, then grind it in a food processor until it resembles sugar grains.

4. Heat the oil in a heavy pan and stir in the rempah and cinnamon sticks until fragrant. Add the chicken, coconut milk, tamarind water and sugar.

5. Cook gently for 10 minutes. Thicken by stirring in half the ground roasted coconut, and season.

6. Make a relish by mixing the remaining grated coconut with the chilies, coriander and juice of 1 lime. Cut the other lime into wedges.

7. Spoon the curry into a serving dish and garnish with coriander. Serve with the rice, relish and lime wedges.