This is termed as “Spicy”, but to be honest, after all the cooking stages it is quite tame to some of my other recipes – so don’t be afraid!
INGREDIENTS:
For Paste to Marinade: Thumb of fresh ginger, 3 – 4 fresh red chillies, onions & garlic (chopped) and teasp. salt. Blend into a sort of paste with a little water until smooth to your satisfaction.
TOTAL INGREDIENTS:
Fresh chicken (chopped into 8 – 12 pieces)
Thumb of fresh ginger
2 Lemongrass stalks
4 – 6 fresh red chillies
Whole onion (chopped) + 1 – 2 onions (finely diced)
2 tablesp. olive oil
2 x teasp. salt
2 tablesp. Olive oil
2 – 3 litres of Chicken stock – or a couple of chicken stock cubes will do.
Handful of lime leaves.
2 fresh tomatoes – (cut in 1/4 )
1/2 teasp. tumeric powder
1/2 teasp. of coriander powder
Teasp. sambal oelek (Indonesian chilli paste)
2 – 3 teasp. brown sugar
For Chicken Stock: (Please click HERE for more details to cook)
Chicken carcass
1 x onions cut in quarters
2 x carrots cut in quarters (Skin scrubbed & roots too)
1 leek cut into quarters
2 x celery stalks cut in quarters
Handful of sprigs of rosemary & thyme or 2 teasp. of powdered version
Handful fresh parsley – chopped or teasp. of powdered version
1 x teasp. x black pepper powder
1 x teasp. salt
2- 3 litres of water
A splash of white wine vinegar
YOUR STARTER COOKING BLOCK – For your main dish
Ensure you have your chicken cut into 8 – 12 pieces. Take off skin but add to carcarass to make the chicken broth homemade or a couple of chicken stock cubes will do. For details to make broth – please click on HERE
Place chopped thumb of ginger, a lemongrass stalk, chillies, teasp. of salt and a drizzle of water into your blender.
Make sure the ingredients are well blended into a smooth paste.
Marinade the chicken pieces with the paste and leave in fridge for 1 – 2 hours. Stir the content every so often to ensure the chicken is coated well.
Fry your chopped onions, sliced garlic and chopped lemongrass stalk in hot oil in a deep pan or wok.
Fry for a around 5 minutes until the contents start to look cooked / translucent.
Add 2 cut up tomatoes and fry for another 3 minutes.
Fry the contents until the tomatoes start to soften.
Add 1/2 teasp. of tumeric powder and 2 teasp. coriander powder to the mix.
Fry for a couple more minutes until well mixed together and the contents turn slightly yellow.
Add your marinated chicken pieces to the pan.
Stir fry the contents until the chicken turns pink from partial cooking.
Add 1 – 2 litres of chicken broth, lime leaves, small sprinkle of salt, finely chopped fresh ginger, 1 – 2 teasp. of sambal oelek, fresh chillies (sliced almost in half from tip to stalk to expose seeds for more spiciness – optional) and 2 teasp. brown sugar.
Let the mix simmer for a hour or more until chicken looks tender. Add 1/3rd cup of watered cornflour to thicken the mix while you stir. Then add chopped spring onions for crunch & more colour and simmer for 1 – 2 minutes.
Serve with boiled rice or noodles with whatever you vegetables you wish to add and garnish with fresh chopped coriander. I hope you will enjoy this dish.
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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CONTACT FORM: Please leave a comment …..
We would love to hear from you and appreciate if you will “Share” your comments with us. This will help us make a compilation of your experience of “Linda’s Kitchen”.
Your email address will not be published. Please fill in the form below with a brief description of your experience so we can contact you for more details. Thank you ……