Recipe ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)




Ingredients:
  • 1 kg. (2 lb) chicken
  • 1 tsp thick soy sauce
  • 3 Tbsp. vinegar
  • 3 cloves of garlic (peeled)
  • 3 stalks of lemon grass
  • 1/4 tsp tumeric powder
  • 20 dried chillies (presoaked in hot water) or 2 tbsp. chilli powder
  • 1 tbsp tamarind pulp
  • 1/2 cup water
  • 1/2 cup oil
  • 30 g young ginger julienned
  • 2 large onions peeled & quartered
  • 1 tsp mustard seeds
  • 6 potatoes (peeled and quartered)
  • 6 whole cabbage leaves
  • 20 French beans
  • salt & sugar to taste

Curry paste:
  • 1 tsp. oil,
  • mustard seeds;
  • 300 g shallots;
  • 30 g candlenuts, 
  • peeled galangal

Method:
  1. Cut chicken into large pieces and marinade with thick soy sauce, vinegar, and 2 tsp of curry paste for 20 mins.
  2. Heat oil in a pot, fry strips of ginger until golden brown and remove, then add onions for 30 seconds and remove, then saute red chillies and remove.
  3. Add mustard seeds into same pot, and cover until seeds stop popping.
  4. Then add curry paste and fry until oil floats to the top.
  5. Drain marinade from chicken into bowl and add marinade to pot gradually, stirring frequently to prevent burning.
  6. Add the chicken pieces and potatoes and toss in pot until well coated with paste.
  7. Add tamarind juice and water to cover.
  8. Boil rapidly for 10 mins then lower heat.
  9. At this point add vegetables. Simmer until vegetables are done & chicken is tender.
  10. Add 2 tbsp. vinegar, sugar and salt to taste. Add more water to make gravy and simmer for 5 mins.
This is Malacca Cristang cuisine