- Vegetable oil 4 Tbsp
- Chicken 1, about 1.5 kg (3
- Combine ingredients for spice paste in a food processor and blend until smooth.
- Heat oil in a wok and sauté the spice paste over medium heat until fragrant. Add the chicken, stir well and cook, covered, for about 15 minutes.
- Stir in the coconut milk and bring to a simmer, then add tamarind juice.
- Season with salt and cook until the gravy is sl