- 3 teaspoons of garam masala
- 1 fresh red chilli
- 3 sheets Caloupilé or Kari
- 2 cloves garlic
- 2.5 cm of fresh ginger
- 6 shallots
- 3 tablespoons of peanut oil
- ½ teaspoon of freshly ground black pepper
- ½ teaspoon of cinnamon
- 1 teaspoon of dried peppers, roasted and ground
- ½ teaspoon of ground turmeric
- 4 chicken legs
- 50 cl of chicken broth
- 2 lemons
- fish sauce
In a bowl, sprinkle the chicken with turmeric, chili grind, cinnamon, pepper and salt.
Rub skin the chicken pieces with the spice mixture and let the chicken soak for 1 hour.
Heat oil in a pressure cooker and fry the chicken over a low heat until the skin browning and set aside.
Mix the shallots, garlic, ginger and fresh chilli in a blender or with a mortar and make a puree.
Put into the casserole and cook about 2 minutes to soften the paste and release the aromas.
Add Kari leaves and garam masala and cook another 2 minutes, return chicken to the casserole and add the chicken broth over high heat. Bring to a boil, then reduce heat to low, simmer over low heat for about 45 minutes until chicken is very tender and the sauce is reduced.
Check seasoning, adding a dash of lime juice and fish sauce.
Serve hot with plain rice.
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