Tamarind chicken and white curry sauce




In a bowl, soak the tamarind pulp in 3 cups of boiling water for 2 hours, mash and then strain it.

Discard the pulp and save the juice, set aside.

In a wok, heat up the oil and sauté the jalapeños with the garlic, shallots and ginger until softened.

Add the cayenne pepper and the chicken pieces, mix well.

Add the coconut milk and bring it to a boil, reduce the heat, cover and let it simmer for around 30 minutes, stirring frequently.

Add the new mexico chillies and cook for another five minutes.

Remove the lid, add the tamarind liquid, cook for 10 minutes more or until thickened.

Serve with rice.