INGREDIENTS:
(SERVES 6-8)
1.2 KG CHICKEN, SKINNED AND REMOVE EXCESS FAT
3 GROUND CORIANDER, DRY-TOASTED UNTIL FRAGRANT
5 TBSPS TAMARIND, MIXED
WITH 500 ML WATER AND STRAINED
2 TSPS SUGAR
2 TSPS OF THICK BLACK SOYASAUCE
1/2 TSP FRESHLY GROUND BLACK PEPPER
PROCEDURE:
1) MARINATE THE CHICKEN PIECES IN THE REST OF THE INGREDIENTS
FOR 8
HOURS, COVERED.
2) HEAT A NON-STICK WOK OVER MODERATE HEAT. REMOVE
CHICKEN PIECES FROM
MARINADE AND PAT COMPLETELY DRY.
3) FRY THE CHICKEN PIECES OVER LOW TO MODERATE HEAT,
TURNING OFTEN,
UNTIL RICHLY BROWNED ALL OVER.
4) ADD THE MARINADE TO THE WOK, BRING TO A BOIL, REDUCE
THE HEAT AND
SIMMER UNTIL THE CHICKEN IS TENDER, STIRRING
OCCASIONALLY AND
BLASTING WITH SAUCE. TO SERVE, CUT THE
CHICKEN IN SMALLER PIECES AND
MOISTEN WITH THE SAUCE.
