• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

Recipe Ingredient

  • 180ml cooking oil
  • 15 shallots, peeled and sliced
  • 7 cloves garlic, peeled and sliced
  • 1kg chicken breast, cut into pieces
  • 140g preserved shrimps (cincaluk), juice drained
  • 3 kaffir lime leaves
  • 400ml tamarind juice, extracted from 100g tamarind pulp and 400ml water
  • 3 3/4 tbsp sugar
  • 3 red chillies, halved lengthways, seeded and cut into three pieces
  • 3 green chillies, halved lengthways, seeded and cut into three pieces
  • Finely ground paste:
  • 17 shallots, peeled
  • 5cm fresh turmeric, peeled
  • 5 stalks lemon grass, sliced


  1. Heat the cooking oil and sauté shallots and garlic until crisp. Drain and set aside.
  2. In the same oil, fry the finely ground paste until aromatic. Add the chicken, preserved shrimps and lime leaves.
  3. Add the tamarind juice. Season with sugar. Cook until the gravy thickens.
  4. Stir in chillies and half of the crisp-fried shallots and garlic.
  5. Garnish with the remaining crisp-fried shallots and garlic just before serving.
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