Ingredients
5 tablespoons tamarind paste
10 shallot, finely chopped
2 tablespoons dried coriander leaves
120 g brown sugar
1 1/2 tablespoons dark soy sauce
1 1/2 tablespoons vinegar
2 teaspoons salt
1 1/2 teaspoons pepper
1 kg chicken pieces
2 tablespoons oil
Directions
Mix tamarind sauce with shallots, coriander powder, sugar, soy sauce, vinegar, salt and pepper.Marinate chicken pieces, cover and leave in the fridge overnight.Put the marinated chicken to stove and bring the entire pot to boil. Simmer over low fire for about 30 min until chicken is tender and sauce has thickened.
The sauce should have caramelized a little over the chicken.Garnish with coriander leaves and serve with cucumber if desired.
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