Tamarind Chicken in White Curry Sauce

Made with:

• Half of a red capsicum – cubed
• 2 mexico green chilies – slightly roasted on direct fire
• 4-5 green chilies – partitioned
• 1 tsp pepper powder – cayenne
• 3-4 tbs tamarind pulp
• 15 – 20 small onions (shallots) chopped
• 2 cloves garlic – ground
• equal amount of garlic – ground
• 3 tbs olive oil
• 5 – 6 chicken thighs
• 1 ½ cup coconut milk

Soak tamarind in little water and squeeze the juice out from the fruit and keep juice throw away pulp.

Heat oil in a pan and sauté capsicum, garlic, ginger, small onions, green chilies, mexican green chilies, salt, pepper powder and mix well. Then add chicken , mix well and coconut milk and simmer for 30 minutes. Stir occasionally. Then add tamarind juice and simmer for another 5 minutes.

Photography by: Peacock Feather