By Chef Rohani Jelani
Cut chilli into 2 cm lengths and soak in hot water until softened (about 15 minutes). Drain, remove as many seeds as possible and place in an electric blender with the onion, ginger, turmeric, garlic and shrimp paste. Add ¼ cup water and blend to make a fine paste. Transfer contents of blender into a small bowl.
Heat oil in a medium-large saucepan over medium-low heat and add the ground mixture. Cook, stirring constantly, until oil surfaces (around 15 minutes). Add bruised lemon grass and chicken. Cook, stirring occasionally for 10 minutes.
Add tamarind extract, season to taste with salt and a little sugar and simmer until chicken cooks through – around 15 minutes.
Lastly add daunkesum and CaliforniaRaisins. Simmer 10 minutes and take pan off the heat.
Ingredients
Directions
Cut chilli into 2 cm lengths and soak in hot water until softened (about 15 minutes). Drain, remove as many seeds as possible and place in an electric blender with the onion, ginger, turmeric, garlic and shrimp paste. Add ¼ cup water and blend to make a fine paste. Transfer contents of blender into a small bowl.
Heat oil in a medium-large saucepan over medium-low heat and add the ground mixture. Cook, stirring constantly, until oil surfaces (around 15 minutes). Add bruised lemon grass and chicken. Cook, stirring occasionally for 10 minutes.
Add tamarind extract, season to taste with salt and a little sugar and simmer until chicken cooks through – around 15 minutes.
Lastly add daunkesum and CaliforniaRaisins. Simmer 10 minutes and take pan off the heat.