This recipe is another way of using exotic flavours and blending them to make a warming,flavoursome and fresh and easy meal,which is bound to make an exciting meal… Even during mid week dinner.
2 Cups of Diced Pork Shoulder,
1 Cup of Diced Chicken Thighs or 2 Thighs skinned and deboned.
1 1/2 Teaspoons of:
Coriander,Cumin,Cinnamon(1Teaspoon), Garlic Powder
Salt and Pepper to taste
Small piece of Tamarind Block and Coconut Cream,both dissolved in hot water.. Strain the tamarind in a tea strainer,collecting the fruit pulp.
1 Chilli chopped,and if desired,deseeded.
1 Teaspoon of Palm Sugar/Soft Brown Sugar
Firstly,cut all the chicken off the bone or have a butcher do this for you. Cut the pork into pieces also and wash both in lemon juice and water. Fry the onion and spices for around 5-7 minutes,or until softened,on a moderate heat.
Add the pork pieces,and fry for two minutes or so until browned slightly. Add water to cover and cook for 20 minutes. After this elapsed time,add the chicken pieces. Add the *dissolved coconut cream. Add the dissolved tamarind,and sugar,and cook for a further 15 minutes. Serve with rice,chapati/naan,and a salad.
*DISSOLVING TAMARIND AND COCONUT CREAM:
Cut a chunk of coconut cream,and boil a kettle, pouring over the hot water to cover the block of cream. Stir the block in the hot water gently to initially help dissolve the block. Then you can either put the mixture to further dissolve in a pan or a microwave. You can do this for the tamarind block also.
With the tamarind block,dissolve and then pour into a tea strainer,pushing,the pulp through to get as much of the fruit as possible.Use a back of a spoon,to help with this and then use the curved part of the spoon to scoop the pulp into a bowl. Get as much as you can from the pulp,seeds and fibres. Hope this has helped!