SERVES 4                PREP 10 MINS               COOK 35 MINS

INGREDIENTS

• 1kg chicken thigh cutlets

• 3 tablespoons vegetable oil

• 2 tablespoons tamarind paste

• 800ml coconut milk

• Indonesian Sweet Soy Sauce (Kecap Manis) to drizzle on top

• 1 chilli, thinly sliced for garnish

• Fried shallots, to garnish

SPICE PASTE

• 100g big red chilies

• 100g shallots

• 100g of garlic (depending on the size)

• 50g lemongrass stalks (Use 2 tbs of lemongrass paste if fresh stalk is not available)

• Sugar, salt and pepper, to taste

METHOD 

1. Preheat oven to 200°C grill.

2. First to make the spice paste, blitz chilies, shallots, garlic and lemongrass in a food processor to form a smooth paste.

3. Heat up oil in a large wok or pan, and fry off the spice paste until fragrant and dry. Add the chicken and make sure to seal the chicken in the spice paste.

4. Add coconut milk and tamarind paste and continue to cook until the chicken is cooked through and sauce is slightly reduced. This will take about 15/20 minutes, high heat. Season with Salt, pepper and sugar to taste- you want to sure the sauce is balanced.

5. Once the chicken is cooked through and the sauce is thickened, place the chicken on an oven-proof tray and grill for about 10 minutes or until the chicken begins to char and the sauce is caramelised.

6. Cook the remaining sauce in the wok until it is reduced and set this aside.

7. Remove chicken from the oven and pour more of the remaining sauce. Drizzle with kecap manis and garnish with fried shallots and cut chilies.

8. Serve the chicken with your favourite vegetables and jasmine rice.