Indonesian Chicken Curry

• 1 tablespoon tamarind paste
• 5 tablespoons coconut oil
• 1 1/4 pounds chicken breast cut into small cubes
• 5 shallots peeled and finely chopped
• 5 cloves garlic peeled and finely chopped
• 1 ounce fresh ginger peeled and finely diced
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons palm sugar
• 2 teaspoons chili paste sambal oelek, red
• 1 2/3 cups unsweetened coconut milk
• 1 scallion sliced
• 3 stalks cilantro
• 1 red chili pepper seeded and chopped finely
• cucumber slices for garnish
• banana leaf optional

1. Mix the tamarind paste with 3/4 cup of hot water and set aside for a short time.
2. Heat the oil in a wok or large skillet and cook the chicken until it's golden. Add the shallots, garlic, ginger, turmeric, coriander, cumin, black pepper, palm sugar and sambal oelek, stir well and cook briefly. Pour in the tamarind juice and coconut milk, bring to a boil and simmer over a medium heat for 7-10 mins, stirring occasionally.
3. Serve the curry in a deep bowl, lined with a banana leaf (optional) , sprinkled with scallions and garnished with cilantro leaves, chopped chili and cucumber slices. Serve with rice on the side

tamarind paste, coconut oil, chicken, shallots, garlic, fresh ginger, ground turmeric, ground coriander, ground cumin, ground black pepper, palm sugar, chili paste sambal oelek, unsweetened coconut milk, scallion, stalks cilantro, red chili pepper, cucumber, banana leaf

Taken from www.yummly.com/recipe/Indonesian-Chicken-Curry-1412361 (may not work)