Ambila Chicken

• 2 each jalapeno pepper
• 8 each red chili peppers
• 2 large lemongrass
• 1 piece ginger root peeled
• 3/4 pound shallots halved
• 6 cloves garlic
• 3 each candlenuts
• 1/2 teaspoon shrimp paste dried
• 1 teaspoon turmeric
• 1 pound green beans
• 13 cup corn oil
• 3 pounds chicken cut into 16 serving pieces
• 1 1/2 cups water
• 3 tablespoons lemon juice
• 1 1/2 tablespoons soy sauce, tamari
• 1 1/2 teaspoons sugar
• 1 teaspoon salt or to taste
• 1 x rice steamed

1. Make seasoning paste:
2. Wearing rubber gloves, seed and devein jalape?os and about half of red chilies for a moderately hot dish.
3. Trim root ends and tough tops of lemongrass, discarding dry outer leaves, and slice thin.
4. Cut gingerroot into 4 pieces.
5. To a food processor with motor running add jalape?os, red chilies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste.
6. Trim beans and cut into 2-inch pieces.
7. Heat a 6-quart heavy kettle over moderately low heat until hot.
8. Add oil and heat until hot but not smoking.
9. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes.
10. Add chicken and cook over moderate heat, stirring, 10 minutes.
11. Add water and simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through.
12. Skim any fat from surface.
13. Stir in beans and simmer, covered, until beans are almost tender, 5 to 10 minutes.
14. Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 minutes, or until beans are tender.

jalapeno pepper, red chili peppers, lemongrass, ginger root, shallots, garlic, candlenuts, shrimp, turmeric, green beans, corn oil, chicken, water, lemon juice, soy sauce, sugar, salt, rice

Taken from recipeland.com/recipe/v/ambila-chicken-46877 (may not work)