Curry of the week : 22-June-97

Chicken Rempah

Ingredients

• 675g (1.5lb) chicken, cubed
• 1 large onion, peeled and chopped
• 6 garlic cloves
• 1 green chilli
• 1 red bell pepper, seeded
• 5cm (2inch) piece fresh ginger
• vegetable oil (up to 6 tablespoons)
• 120ml (4floz) milk
• 90g (3.5oz) creamed coconut
• 3 tablespoons desiccated coconut
• 2 tablespoons wet tamarind
  
  
• Spices (ground)
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chinese five-spice
  • 1/2 teaspoon garlic granules/powder
  • 1/4 teaspoon lemon grass
  • 1 teaspoon paprika
  • 1/4 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon coconut powder

Method

• Preheat the oven to 190C/375F/gas 5.
• Add enough water to the spices to make a stiff paste, then leave to stand for a few minutes.
• Puree the onion, garlic, chilli, bell pepper and ginger.
• Heat the oil and fry the spice paste for about five minutes, stirring to prevent sticking. Add the puree and fry for fifteen minutes. Combine the cubed meat with the above in a casserole dish and place in the preheated oven. Cook for about 1 hour.
• Make a tamarind puree by adding two tablespoons of boiling water to the tamarind. Leave for ten minutes. Strain out as much liquid as possible and retain. Throw the stones and skin away.
• Dissolve the creamed coconut in the heated milk.
• Brown the desiccated coconut under the grill.
• Halfway through cooking the casserole, add the desiccated and melted coconuts and the tamarind puree to the dish. Stir and add water if needed.

Serves 4.