- Garlic, sliced
- Red onion
- 1000 grams chicken, bone in. Can substitute lamb or pork
- Shrimp broth cubes
- Tomato paste
- Spring onion
- Egg noodles
- Chickpea powder “besan powder”
- Coconut milk
- Chili powder
- Oil & sesame oil
- tamarind pulp
This recipe is taught to me by Pauline, who is my friend’s mother from Goa. The recipe is Burmese though.
Slice the garlic, salt the chicken. Set aside.
Sliced red onion in some coconut milk. Let it sit.
Toast the sliced garlic in some cooking oil.
Soak lime in water
Add your oil leftover from toasting the garlic to about two tablespoons of chili powder for a garnish.
Salt and sugar on your onions then fry them to caramelize.
Blend another set of onions, some tomato paste, garlic, cilantro stems, and one green chili to a purée. This is the base.
Put the purée into a pan with hot oil, add turmeric and more tomato paste
Soak tamarind in hot water. Pauline said these are to add a tart flavor, and you can use mango powder as a substitute. Add that to the pot.
By now you can add the chicken to the purée stuff.
Vinegar + fresh green chili + a little sugar as another garnish
To the pot add the shrimp/fish broth. Ideally we could add Knappie which is fermented prawn stock in bamboo, but we can’t get that. Add a little vinegar too.
Add more coconut milk to make it creamy. Then add the besan powder (corn flour is also an option) to thicken it a bit. Leave that to simmer for a while til the chicken is soft.
When you’re ready to eat, quickly boil your noodles.