10 pcs skinless chicken thigh
1 bulb garlic
2 large onions
4 tbsp cumin seeds
3 tbsp coriander seeds
1 tbsp peppercorn
2 cups coconut milk
Water
Tamarind juice
Salt and sugar, to taste
Method:
In a pan, roast cumin, coriander and peppercorn until fragrant. Leave it to cool slightly.
Using a coffee mill, processed the seeds. Put aside.
Rub the chicken pieces with some salt and the some of the powdered spices. Drizzle with a bit of oil and bake in the oven at 180C for about 20 minutes. You may fry them in oil, if you like.
Whiz the garlic and onions and mix in the remaining spices. Add a little water.
Fill up a sufficiently big pot with coconut milk. Add in the blended ingredients and mix well. Put in the half cooked chicken pieces into the coconut mixture and boil until sauce thickens.
Add salt, sugar and tamarind juice. Cook until oil surfaces. Remove the chicken from the sauce and place them on a serving dish.
Further reduce the sauce to get a thick and rich sauce. Serve the sauce separately or you may pour it over the chicken.
