Ingredients (serves 4)
- SN1/Starter spices (whole bag): 1 bag
- SN1/Powdered spices (powdered bags): 1 bag
- Canned tomatoes: 1 can (400g/whole tomatoes recommended)
- Onion: 1
- Garlic (grated): 1 tbsp
- Ginger (grated): 1 tablespoon
- Chicken thigh: 250-300g (1 piece)
- Coconut milk: 3 tablespoons ( milk is also fine)
- Fish sauce: 2 teaspoons ( soy sauce is also fine)
- Vinegar: 1 tsp
- Sugar: 1 tablespoon (cane sugar is recommended)
- Salt: 1 tsp
- Oil: 3 tablespoons (use your favorite oil. This recipe recommends rice oil or white sesame oil)
- Water: 200ml
Preparation
- Grate the garlic and ginger .
If you don't have a grater, chop it finely. - Cut the onion into wedges (or finely chop).
- Cut the chicken thighs into bite-sized pieces. *If you don't like chicken skin, you can remove it.
How to make it
1. Put 3 tablespoons of oil in a pot, add the starter spices (whole packets), and heat over low heat .
2. When the spices start to pop, add the grated garlic and ginger and stir fry for about 30 seconds.
3. When the garlic and ginger start to smell, add the onion , mix everything together, and then turn the heat up to high . The key to making it delicious is to add water to prevent it from burning and heat it thoroughly until it turns amber colored !
4. Add water and fry for about 15 minutes. When the onions have turned amber color, turn the heat to medium, add the chicken thighs and fry until cooked through.
5. Once the meat is cooked, add the powdered spices and stir fry until combined.
6. Once the spices are cooked, push the other ingredients to the side and add the "canned tomatoes" , mashing them well while mixing until everything is well combined.
7. Add 3 tablespoons of coconut milk (or milk), 2 teaspoons of fish sauce (or soy sauce), 1 teaspoon of vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, and 200ml of water .
8. Once boiling, reduce heat to low and simmer for about 10 minutes.
9. When it thickens, it's done.