1 kg. chicken
1 tsp thick soy sauce
3 tbsp. vinegar
1 tsp. oil, mustard seeds; 300 g shallots; 30 g
candlenuts, peeled galangal
3 cloves of garlic (peeled)
3 stalks of lemon grass
1/4 tsp tumeric powder
20 dried chillies (presoaked in hot water) or 2 tbsp.
1 tbsp tamrind pulp
1/2 cup water
1/2 cup oil
30 g young ginger julienned
2 large onions peeled & quartered
1 tsp mustard seeds
6 potatoes (peeled and quartered)
6 whole cabbage leaves
20 French beans
salt & sugar to taste
Cut chicken into large
pieces and marinade with thick soy sauce, vinegar, and 2
tsp of curry paste for 20 mins.
Heat oil in a pot, fry strips of ginger until golden
brown and remove, then add onions for 30 seconds and
remove, then saute red chillies and remove.
Add mustard seeds into same pot, and cover until seeds
Then add curry paste and fry until oil floats to the
Drain marinade from chicken into bowl and add marinade
to pot gradually, stirring frequently to prevent
Add the chicken pieces and potatoes and toss in pot
until well coated with paste.
Add tamarind juice and water to cover.
Boil rapidly for 10 mins then lower heat.
At this point add vegetables. Simmer until vegetables
are done & chicken is tender.
Add 2 tbsp. vinegar, sugar and salt to taste. Add more
water to make gravy and simmer for 5 mins.