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..