Recipe Ingredient
- 1000ml chicken broth with bone cooked in chicken broth
- 200g chicken
- 100g yellow lentils
- 30g potato (cut into cubes)
- 30g carrot (cubes)
- 80g eggplant (cubes)
- 50g onion (sliced)
- 20ml coconut milk
- 10ml tamarind juice
- 5g salt
- 50ml ghee
- Paste pounded together in stone mortar
- 50g red onion
- 3 cloves garlic
- 10gm ginger
- 3 stalks dried chilli
- 2 cinnamon sticks
- 5g cardamom
- 2pcs cloves
Instructions
- Heat ghee.
- Boil the chicken in chicken broth.
- Take out chicken, leave to cool.
- Add yellow lentils to the chicken broth.
- Cook till lentils are soft.
- Add all the vegetables.
- Add the paste mixture.
- Last, add coconut milk and tamarind juice.
- Add salt to taste.
