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Cambodian chicken curry recipe, Khmer-style

Another easy chicken curry recipe, this one is from Cambodia. This easy recipe for chicken curry has a spicy taste, but isn't necessarily the hottest from this site. This recipe doesn't allow any corner cutting ready-made ingredients: you make your own curry spice mix in this one, which will taste much more like the real thing.

Ingredients (for four persons):

* 4 tablespoons tamarind juice
* 1 chicken cut into 12 pieces
* 1 stalk lemongrass
* 2 kaffir lime leaves
* 1 turmeric leaf (optional)
* Coconut Milk
* 1 teaspoon salt
* 2 teaspoons coriander seeds, lightly roasted
* 8 green onions
* 6-8 red thai chillies, chopped
* 2 teaspoons turmeric spice
* 2 inch galangal root, peeled and sliced​​
* 2 inch ginger root, peeled and sliced

1) Making the spice paste mix, you can blend the ingredients to a smooth paste using a mortar and pestle or using blender, pouring some coconut milk so that the blender has just enough liquid to blend well. Pour this paste to a bowl and reserve.

2) Put the chicken pieces in a bowl and pour the tamarind juice over them, mix well and let them marinate for at least 45 minutes.

3) Heat up the spice paste we did in step 1 in a large skillet over the stove, at medium heat setting.

4) Add the lime leaves, lemongrass, turmeric leaf (if you chose to use them); pour some coconut milk, and season with salt, mix well and gradually bring to a boil.

5) Reduce heat setting to low and simmer for about 9 minutes, uncovered, stirring constantly. Finally, add the chicken and cook for 30-35 minutes, mixing constantly, until chicken is done and still tender.

*** Serve while everything is hot with some basmati rice.