Chicken Curry

 Ingredients:

# 4 tablespoons tamarind juice
# 1 chicken, cut into 12 pieces
# 1 stalk lemongrass
# 2 kaffir lime leaves.
# 1 turmeric leaf (optional).
# coconut milk.
# 1 teaspoon salt.
# 2 teaspoons coriander seeds, lightly roasted.
# 8 shallots.
# 6 to 8 red chilies, sliced.
# 4 cm galangal root, peeledand sliced.
# 4 cm ginger, peeledand sliced.
# 2 cm turmeric, peeled and sliced.

Preparation:

   1.

      To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some coconut milk to
       keep the paste turning if necessary. Transfer to a bowl and set aside.
   2.

       Pour the tamarind juice over the chicken pieces, mix well and marinate for at least 30 minutes.
   3.

       Heat the Spice Paste in a wok or wide saucepan over medium heat. Add the lemongrass lime leaves, turmeric leaf (if using),
       coconut milk and salt, mix well and bring slowly to a boil. Reduce heat to low and simmer uncovered �for about 10 minutes
       stirring constantly. Finally add the chicken and simmer for another 30 to 35 minutes, stirring constantly, until the chicken is
       tender.

   4.

       Serve immediately with steamed rice.
[by gocambodia]