Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
3
Yield:
3 servings
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 556 | Calories |
| 25g | Fat |
| 25g | Carbs |
| 60g | Protein |
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