Ayam Assam Serani (Tangy Eurasian Chicken Curry)

• porciones: 8 servings
• tiempo activo: 15 minutes
• tiempo total: 1 hour

Ingredientes

4 Tbsp tamarind pulp (OR 1 Tbsp clear vinegar)

250 ml water (boiling (for the tamarind)

1 kg chicken portions

1 large onion

2 stalks lemongrass (to be used whole)

2 Tbsp vegetable oil

½ tsp salt

1 tsp clear vinegar

1 small handful fresh coriander

2 large onions (to be chopped)

1 stalk lemongrass

2 fresh red chillies (use more or a hotter variety for a spicy curry)

1 tsp turmeric powder

1 Tbsp shrimp paste (belacan (omit if unavailable)

2 Tbsp taucheo (salted soy beans) (if unavailable, use 1 Tbsp red/brown miso paste)

Instrucciones

Soak the Tamarind (skip if using shop bought paste)

place

Put the kettle on and place the tamarind pulp in a bowl.

soak

Pour the boiling water over the pulp and cover with a saucer. Leave to soak while you get the other ingredients going and get started with the cooking.The longer the tamarind soaks, the better, but with boiling water, a minimum of 10 minutes will do.

Prep Work

slice

Onions - you have 3 large onions. Slice one into rings and set aside on a plate until needed.Quarter the other 2 onions and place them in a chopper to make our cooking paste (called rempah in Malay).

bruise

Lemongrass – you have 3. We'll be using 2 of them whole, the other is going in the paste. Slice off the tough bottom end (the root end) of the lemongrass stalks. And cut off the top part, leaving about 10 cm (4 in) of stalk. Peel off the top layer, if it's particularly dry or dirty, or looking a little yellow. If not, leave it alone. Rinse your lemongrass and dry.Whole – place 2 of the lemongrass stalks on a chopping board and bash hard on the thick end with the back of your knife. This is called bruising your lemongrass. Set aside until cooking time.Third lemongrass – slice into thin rings and add to the chopper.You can read more about how to prepare lemongrass for use in this post.

chop

Chop up your fresh coriander leaves (cilantro) and set aside until after the curry is done. You can place them in the fridge to retain their vibrancy, if you like. Or chop them up when the curry is done cooking - up to you.

chop

Let's get the paste (rempah) done.Slice the red chillies and add to the chopper.Add the turmeric, shrimp paste and taucheo to the chopper too.Chop everything to get a fine paste. You shouldn't need any water as there is enough moisture from the onions and taucheo.If your chopper isn't big enough, do it in 2 rounds.

Let's get Cooking

sauté

Heat the oil in a large saucepan on medium high heat and sauté the onion rings for 1 minute.

fry

Add the lemongrass stalks and fry for 30 seconds, then add the paste and fry for 2 minutes until you get a strong aroma of the paste.

coat

Add all the chicken portions, and stir, to coat thoroughly with the spice paste.

mash

Mash the tamarind with your fingers (it should be cool enough now). Then fish out the seeds and pulp, discard, and pour everything else into your pan. Or use a sieve with a large mesh. Stir to mix.

simmer

Add the salt, mix thoroughly and bring back to a boil. Lower the heat right down and simmer for 30-45 minutes until the chicken portions are fully cooked. The time will depend on the size of your chicken portions.

season

When the chicken is fully cooked, add the vinegar, stir, then check the seasoning. It should be perfect, but add more salt, if you think it needs it. You should have a thick, dry curry with a full on flavour.If you like more sauce, add a little more water, perhaps 125 ml (½ cup), stir, and bring back to a simmer. In this instance, you will need a little more salt.

serve

Scatter the fresh coriander (cilantro) and serve with rice.

Fancy another Eurasian Recipe?

recipe link

Click here for Eurasian Corned Beef Stew

Nutrición

• Calorías: 267 kcal
• Grasa Total: 17 g
• Grasa Saturada: 7 g
• Grasa Trans: 1 g
• Colesterol: 85 mg
• Sodio: 721 mg
• Carbohidratos Totales: 11 g
• Fibra Dietética: 2 g
• Azúcares Totales: 7 g
• Proteína: 19 g