Friday, November 19, 2010

Braised Chili Chicken with Tamarind and Kaffir Lime Leave

Last week when I was cleaning one of my fridge in the garage, I found out I still have a bundle of lemongrass(4 stalks) and a bag of fresh red chili..Fresh red chili is relatively cheap at the local market where I always shop...a pound for $0.99..Well,I better make use of the lemongrass before it's get dried..So to make a simple chili paste in my kitchen indoor (Fall season now,window and door closed all the time),I just use basic ingredients: garlic ,ginger,lemongrass,kaffir lime leave and fresh red chili.No pungent belacan(shrimp paste)or dried shrimp to stinky the whole house!!!..something for a change,right? I never braise Chicken with kaffir lime leave chili paste before and would love to try to cook this type of devil dish for myself to indulge on this cold rainy and windy day..The result is really a shout!! A kick to my stomach with full limy flavor (kaffir lime leaves) and sourness flavor (tamarind) coated all over the spicy chicken!! My daughter,Mishu said the chicken it's too "hot,hot"!! She keep eating and drink plenty of water!! lol!









Ingredients:
1/2 whole chicken,about 1 1/2 lbs,cut small (or use whole leg or any other part of chicken)
4 tbsp fresh chili paste or extra if needed (refer to below recipe)
3 long carrot,peeled and cut 2 inch each
3 tbsp concentrated tamarind juice
2 tbsp salt or to taste
3 tbsp sugar
1 tbsp chicken bouillon powder
4 tbsp oil
1 cup water,plus extra of needed
Kaffir Lime Leave Chili Paste:
2 lbs red long chili ,removed stump ,wash and cut
2 bulbs fresh garlic,peeled
1 piece old ginger,about 1/2 lb,peeled and cut
4 stalks lemon grass,sliced thin the white part only
20 pieces kaffir lime leaves,washed
*grind above ingredients in a blender until fine or use mortar and pestle to pound until fine*
Always use clean spoon to scoop the paste and leave the rest back in fridge/freezer for later use
Method;
1:Prepare a 5 qtr stock pot or deep skillet at medium heat.Add in oil and kaffir lime chili paste,saute for 10 minutes or until it's fragrant,then add in chicken, carrot and water.
2:Simmer the chicken for 20-30 minutes ,add in sugar, salt,tamarind juice and chicken bouillon powder.Stir the chicken well together.Check the seasoning..
3:Cook for another 10 minutes before remove from heat..serve warm with steamed rice,noodle or bread..






10 comments :

Sonia (Nasi Lemak Lover) said...

One plate of rice definitely not enough for this yummy dish, sound so delicious !

Kimberly Peterson said...

YUMMMM.. I just had dinner an hour ago and I'm hungry again!! I want to eat that chicken!!

mycookinghut said...

Looks really good! Will be a great dish for my dinner!!

Sunshine said...

Ohh I sooo want to make this. How come red chili is so cheap there? Red chili cost $3.99/lb here. What if I don't have Kaffir Lime Leave can I still make this?

Christine@Christine's Recipes said...

Yummy braised chicken. I'll definitely can have a big bowl of rice with this dish. :)

Food For Tots said...

I sure this spicy dish must be very "ummmph" until your daughter kept eating them. Don't think my son can tolerate this spiciness. He is going to scold me if I were to cook this dish. ;)

Anonymous said...

Lesley
Looks so sedappppppp ...
Lemongrass and kaffir lime leaves are my favourites.

Surprised, Mishu can take such spicy food.
Melanie

Little Inbox said...

Hi, my reply to you previous question:
Basically Peri-Peri sauce is produced by Nando's, a franchise that is famous for its Portuguese Peri-Peri grilled chicken. All their chicken dishes are marinated with their Peri-Peri sauce before grilling. Now, their Peri-Peri sauce can be found in hypermarkets. It's a very flavorful sauce, with lots of spices.

My Asian Kitchen said...

Thank you all ladies for your lovvey comments ☺


Sonia:
Thank you☺


Kim:
Thank you ☺



leemei:)
Thank yuo dear☺



sunshine:
I think you can replace with other herbs like tangerine..if you don't have daun limau purut...If you want some kaffir lime leaves I will get you some when I shop at Asian store in NYC..if I can't find it there then I will just send you some from my little plant..Pls email me ...

Christina:
Thank you for your kind words☺


foodfortots:
thank you:D
wow!! your son someore can scold you ...huh? so terror one!!



Mel:
oh yes!! my little gal sapu everthing except table and chairs! haha!

Little Box:
Thank you for your reply ☺...I don't think I see any Peri Peri sauce here..maybe the next trip to NYC I will look harder!!

pigpigscorner said...

Great with rice! Nowadays I remove the seeds from chillies so I can adjust the level of spiciness later.

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About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.