Number of serving: 4
Total Preparation time: 15minutes
Marinating time: 2hours or more
Total Cooking time: 27minutes
4 chicken thighs, skin and excessive fat removed
4 chicken drumsticks
1/3 cup (80ml / 2 ¾ fl oz) tamarind concentrate
2 teaspoons ground coriander
1 teaspoon ground turmeric
2 cloves garlic, crushed
3 tablespoon peanut oil
2 chopped red chillies
6 chopped scallion
Deep frying peanut oil
Cover the chicken in a large pan with water. Simmer for 18
minutes until fully cooked, drain and set aside. Mix ingredient B in a
bowl, then spread to the chicken to coat the surface. Cover and
marinate in the fridge for 2 hour to 12 hours. Heat the oil in a frying
pan, change to low heat and add ingredient C, stir fry for 4 minutes.
Serve as sauce. Heat up oil in a big pan, deep frying the chicken over
medium heat for 5 minutes, until the chicken changed to light brown.
Drain the chicken on paper towels. Ready to serve, eat together with
the chillies mixture.