Indonesian Chicken Curry - cooking recipe

Ingredients

1 tbsp tamarind paste
4-5 tbsp coconut oil
1 1/4 lb chicken breast, cut into small cubes
5 None shallots, peeled and finely chopped
4-5 cloves garlic, peeled and finely chopped
1 oz fresh ginger, peeled and finely diced
1/2 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground black pepper
2 tsp palm sugar
1-2 tsp sambal oelek (red chili paste)
1 2/3 cup unsweetened coconut milk
1 None scallion, sliced
2-3 stalks cilantro
1 None red chili pepper, seeded and chopped finely
None None cucumber slices for garnish
None None banana leaf (optional)

Preparation

Mix the tamarind paste with 3/4 cup of hot water and set aside for a short time.
Heat the oil in a wok or large skillet and cook the chicken until it's golden. Add the shallots, garlic, ginger, turmeric, coriander, cumin, black pepper, palm sugar and sambal oelek, stir well and cook briefly. Pour in the tamarind juice and coconut milk, bring to a boil and simmer over a medium heat for 7-10 mins, stirring occasionally.
Serve the curry in a deep bowl, lined with a banana leaf (optional) , sprinkled with scallions and garnished with cilantro leaves, chopped chili and cucumber slices. Serve with rice on the side