Zubereitung
- Cut the chicken in serving sizes and grill over charcoal until brownish.
- Grind shallots, garlic and roasted coconut into a paste. Add coconut milk and lemon grass. Stir to prevent coconut milk from curdling.
- Add grilled chicken, tamarind juice and season with salt. Continue cooking until chicken is done and sauce thickens.
- Garnish chicken with crisply fried shallot slices to serve.
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