Tamarind Coconut Curry
A small, extremely hot chile, the Chile Pequin registers a fiery 9 out of 10 on the chile heat scale. This orange and red chile has a light, sweet and somewhat nutty flavor. Easily crushed and sprinkled on beans, salsas, and other Latin dishes, Chile Pequin can also add a mildly volcanic zest to soups, sauces and vinegars.
Serves: 3-4
Ingredients
700 g/24 oz chicken thigh fillets, cut into bite sized pieces
400 ml/14 oz coconut milk
100 ml/7 TBSP coconut cream
1 dozen curry leaves
2 dried red chiles, finely chopped
2 tbsp tamarind pulp
1 tbsp coriander seeds, pounded
½ tsp turmeric powder
½ tsp cinnamon powder
½ tsp coriander powder
2 tsp sugar
1 inch ginger, minced
1 cinnamon stick
6 garlic cloves, minced
1 onion, chopped
salt
oil
Instructions:
In a wok or a large pan add oil then sauté onions, cinnamon stick and curry leaves in medium low heat until onions caramelizes and soft.
Add the ginger and garlic then continue to cook for 2 minutes.
Add a bit of salt and sugar, stir for a minute.
Add the chicken, cover the pan and cook for 10 minutes, turning once halfway.
Add the tamarind pulp and coconut milk, cover the pan then simmer for 30 minutes in low heat.
Season with salt then pour some coconut cream on top prior to serving.
From angsarap.net