Saturday, 12 May 2012

Candle Nuts Chicken

1/2 chicken - cut into small pieces
1 tbsp corn flour
1tsp black pepper
A pinch of salt

1tbsp meat curry powder
4 candle nuts - pounded
1 stalk curry leaves
3 garlic - chopped
3 onion - chopped
1/2" ginger - sliced thinly
5 pcs dried chili - cut
1 stalk spring onions

Sauce (mixed in a bowl)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp sesame oil
1/4 tamarind paste

1. Coat chicken with cornflour and black pepper. Deep fried until brown. Set a side
2. Reduced the oil, and leave about 1 tbsp oil. Saute the dried chill until crispy and the add garlic, ginger, curry leaves and onion. Stir fry until fragrant.
3. Add sauce and pounded candle nut, stirs and then add the chicken. Mixed thoroughly and add spring onion.
4. Dish out and served with white rice

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