Ingredients
3
3 servings
- •1 tablespoon olive oil, divided
- •1 cup grated fresh coconut
- •4 dried red chile peppers
- •2 (1 inch) pieces cinnamon stick
- •6 whole cloves
- •4 star anise
- •2 tablespoons poppy seeds
- •1 tablespoon cumin seeds
- •1 tablespoon whole black peppercorns
- •1 tablespoon fennel seeds
- •1 tablespoon coriander seeds
- •1 teaspoon ground turmeric
- •4 cloves garlic, minced
- •2 medium onions, chopped
- •1 ¾ pounds skinless, boneless chicken breasts, cut into small pieces
- •2 cups water
- •salt to taste
- •1 tablespoon tamarind pulp
- •1 tablespoon grated nutmeg
Instructions
- Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
- Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
- Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
- Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.
Nutritional Facts
Per 3 servings
- Calories: 556
- Carbohydrate: 25g
- Fat: 25g
- Fiber: 9g
- Protein: 60g
- Sugar: 7g
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