Ingredients
Method
- Blend spice paste ingredients using a little oil or water to moisten, then set aside
- Heat oil in a wok on high then lower to medium heat
- Add spice paste to the wok along with optional whole herbs and spices
- Stir fry until spice paste is toasted - should be aromatic - do not burn
- Add chicken to wok
- Stir to coat chicken with curry paste
- Add coconut milk, stock, whole herbs and spices, and Tamarind juice to to wok, stir, and season
- Bring to boil
- Reduce heat, cover, and simmer chicken in coconut milk for 20 min, stirring occasionally
- Add potato, simmer uncovered, 15 min until potatoes are cooked and chicken tender
- Add water if too thick - it is a wet curry so should have a good quantity of gravy.
- Transfer to serving dice
- Garnish with fresh coriander.
- Serve with Roti or steamed rice
Notes
(1) The most authentic are Candle nuts but I've never seen them for sale in the UK. Substitutes are Macadamia nuts, Brazil nuts, Cashews, or blanched Almonds. Candle nuts are toxic unless cooked well.
(2) for 1/3 cup of tamarind juice, soak 1 teaspoon pulp with 1/3 cup of hot water for 5 min, mash, and strain
(2) for 1/3 cup of tamarind juice, soak 1 teaspoon pulp with 1/3 cup of hot water for 5 min, mash, and strain