Kaffir Lime Chicken

600-800 grams chicken, boneless and cube

1 tablespoon fresh squeezed lime juice

For the ground spice

12 pieces shallots

3-5 cloves garlic

4-6 dried chili, soaked in water and seeded

3-6 fresh chilies (or depend on your preference of the spiciness)

 ½ centimeters fresh young turmeric

salt to taste

About the image above: kaffir lime chicken served at Wok Restaurant in Mumbai, India

Herb and spices

1 stalk lemongrass, clean and crushed only the white part

1 piece thumb size fresh galangal, clean and sliced

10 pieces kaffir lime leaves, wash and cut

1½ pieces tamarind round (assam keping)

4 tablespoons vegetable oil

½ large coconut grated and makes coconut milk or half cup of coconut milk ready to use

Heat a cooking pan to medium high heat and add the cooking oil to sauté the grounded spices. Keep sauté until the spices reach half cook and add the chicken pieces and half of the coconut milk, stir for a minutes.

Add the remaining coconut milk, tamarind, galangal, and kaffir lime leaves. Season the chicken with salt to taste, cover the pot and turn to slow cooking. Stirring once in a while and simmer until the chicken cooked and tender. Makes 4 servings

Helpful Hints: the best way to serve this kaffir lime chicken is with warm steamed rice, fried shallot should sprinkled over the rice. Serve as a dish together with salad, noodles and stir-fry in a family gathering or small party. The taste of the lime and kaffir lime leaves very refreshing combined with the lemongrass and coconut milk, will leave unforgettable taste in your mouth.The taste will be more delighted when fresh coconut milk is in used.