To Be Blended
8 Garlic cloves
2 Sticks lemongrass
1/4 Cup water
1 Whole chicken (about 1kg - 1.2kg) cut into 16 pcs
3 Tablespoons of Yellow Mustard Sauce
1 Tablespoon of Vinegar
1 Tamarind Slice
2-3 Tablespoon of Chili Powder (Depending how spicy you want it)
1 Tablespoon of Turmeric Powder
1 large white onion cut into wedges
4 Inches of Ginger julienne
3 Medium size potatoes cut into 4
2 large tomatoes cut into 4 wedges
2 large carrots cut into 3 inch wide chunks
180ml vegetable oil
1 Tablespoon of Salt
In a bowl, add in the chicken along with the blended items, turmeric powder, chili powder and vinegar.
Leave it to marinate for a few hours or overnight.
In a wok add in oil and stir fry sliced ginger until slightly golden brown.
Add in the marinated chicken before adding in the mustard sauce and seasoning it.
Add in the cut onions, tomatoes, carrots and potatoes. Leave it to cook over low to medium heat for 15-20 minutes, stirring occasionally.
Lastly add in the tomatoes.
Once the chicken is cooked and potatoes are soft, remove it from the heat and garnish with fresh coriander leaves.