制作步骤

• 1 - Prepare Aromatics:
  Peel and mince garlic and ginger. Grate turmeric. Dice onion. Bruise and chop lemongrass. Slice red chili and rinse curry leaves if using.
• 2 - Brown Chicken:
  Heat vegetable oil in a heavy pot over medium heat. Add chicken thighs and brown on both sides until golden. Remove and set aside.
• 3 - Sauté Spices and Aromatics:
  In the same pot, add onion, garlic, ginger, turmeric, lemongrass, curry leaves, and chili. Stir cook until fragrant and onions soften.
• 4 - Add Betel Nuts and Liquids:
  Add diced or ground betel nuts and stir well. Return chicken to pot. Pour in coconut milk and tamarind paste, stirring to combine.
• 5 - Simmer Stew:
  Bring stew to gentle boil, then reduce to low heat. Cover and let it simmer for 30 minutes until chicken is tender and stew thickens.
• 6 - Season and Garnish:
  Taste stew and season with salt and freshly ground black pepper. Garnish with fresh coriander leaves before serving.