Recipe for Thai Dry Chicken Curry

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Yield:

Ingredients:

Amount	Ingredient
600 gm	chicken wings and drumsticks
	----------------- Part (A): ----------------
1/2 tsp	freshly ground black pepper
1/4 tsp	pepper
1/8 tsp	salt
1/2 tsp	sugar
	----------------- Part (B): ----------------
	Cut into wedges
50 gm	big onions
2 x	tomatoes
	----------------- Part (C): ----------------
	Pound
50 gm	garlic
25 gm	ginger
2 x	shoots coriander roots (use only the white portion of root)
	Seasoning
1/2 tbl	fish sauce (Nam Pla)
1 tbl	sesame oil
1 tbl	sugar
1/2 tsp	dark soy sance
1 tsp	Maggi chicken stock granules
1/2 cup	water

Instructions:

Instructions: Method:
MARINATE chicken with (A) and leave in the refrigerator for 4 to 5 hours or preferably overnight.

Heat 2 tbsp oil and saute pounded ingredients (C) till fragrant. Add in marinated chicken and stir fry well. Mix in seasoning and onion wedges.

Add water and cook till chicken is tender. Add in rest of (B) and kaffir lime leaves. Cook till gravy is almost thick and dry. Dish out and serve.

Footnote:
This dish tastes even better if left to mature overnight

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