Muslim curry - Musamun Kai


500 g (1 lb) chicken fillets

1 cinnamon stick

4 cardamon seeds

1 l (1 3/4 pts) coconut milk

2 ts chili paste

2 onions

2 bay-leaves

3 tb brown sugar

3 tb fish-sauce

3 tb tamarind sauce

50 g (2 oz) unsalted peanuts


1. Slice chicken, dice onions.

2. Roast cardamon seeds and cinnamon stem in a wok or a pan for eight minutes.

3. Add chilli paste and half of the coconut milk. Bring to boil and boil for three minutes. Add chicken and simmer for ten minutes.

4. Pour in rest of the coconut milk and bring to boil.

5. Stir in all other ingredients and simmer for ten more minutes. Remove cardamon seeds, cinnamon stem and bay-leaves before serving.

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