Why not send the kids out to play with a hot dog to warm their bellies when they need a break from sandwiches? How to keep the hot dogs warm is described in this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon olive oil, divided
- 1 cup grated fresh coconut
- 4 dried red chile peppers
- 2 (1 inch) pieces cinnamon stick
- 6 whole cloves
- 4 star anise
- 2 tablespoons poppy seeds
- 1 tablespoon cumin seeds
- 1 tablespoon whole black peppercorns
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 teaspoon ground turmeric
- 4 cloves garlic, minced
- 2 medium onions, chopped
- 1 ¾ pounds skinless, boneless chicken breasts, cut into small pieces
- 2 cups water
- salt to taste
- 1 tablespoon tamarind pulp
- 1 tablespoon grated nutmeg
Instructions
- Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
- Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
- Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
- Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 9 g |
| Protein | 60 g |
| Saturated Fat | 12 g |
| Sodium | 161 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |