| For the chicken: | 6-10 dried chillies |
| 4 - 6 breast fillets | 1 medium onion, roughly chopped |
| 1 tablespoon sesame oil | 6 cloves garlic, peeled |
| 1 tablespoon soy sauce | 1/2 teaspoon dried shrimp paste (blacan) |
| 1 clove garlic, grated finely | 3 tablespoons coconut or peanut oil |
| 1 tablespoon grated ginger | 3 tablespoons tamarind liquid |
| 1 teaspoon ground cumin | 1 teaspoon salt |
| For the sauce: | 1 cup thick coconut milk |
| 1 cup raw peanuts | 1 tablespoon palm sugar |
Chicken: Marinate the breast fillets for at least two hours in the next five ingredients.
Sauce: Roast the raw peanuts in a hot oven until skins become dark and set aside to cool. Remove the skins and crush or chop the nuts coarsely. They should be crisp and have crunchy bits, not worked to a smooth paste.
Put dried seeded chillies into a bowl and pour over boiling water to cover. Let soak for about 20 minutes. In the container of an electric blender put the soaked chillies and about 2 tbspoons of the soaking water, the onion, garlic and blacacn and blend to a smooth paste.
Heat 3 tablespoons of oil in a wok or frying pan and fry the blended mixture over medium heat, stirring constantly, until it darkens in colour and the onions and garlic smell cooked. Remove from heat. Stir in the tamarind liquid, salt, coconut milk and sugar and transfer to a bowl to cool. When sauce has cooled stir in the liquid, salt, coconut milk and sugar and transfer to a bowl to cool. When sauce has cooled stir in the peanuts so they retain their crunchiness.
To serve: Char-grill the chicken fillets on a B-B-Q and place them sliced on a bed of rice. Spoon the sauce over the top and serve immediately
Serves 8 - 10