Marinated Chicken Legs with Tamarind Sauce

1. cut chicken legs between upper and lower legs. Cut the upper legs in half again diagonally.

Peel and roughly dice the onions. Cut lemongrass into very thin rings. Roughly chop the lemon leaves. Clean, seed and roughly chop 2 chili peppers. Grind lemongrass, onions, lemon leaves, chopped cardamom, chilies, garam masala, sesame oil, and coconut milk in a Moulinette to a very fine, smooth paste.

Rub the chicken pieces evenly with the paste and leave to cool, covered, for at least 12 hours.

Coarsely chop the tamarind paste and simmer with the Asian stock at medium temperature for about 5 minutes, stirring a few times, until the marinade paste is almost completely dissolved. Then strain through fine sieve and squeeze out the residue in the sieve well.

Remove the peel from the ginger, peel the garlic, clean the remaining chili peppers and dice everything together very finely. Clean the spring onions, cut the white and light green parts into very fine slices. Clean the shiitake mushrooms and cut them into thin slices.

Heat the frying oil to 180 degrees. Turn on the broiler in the oven. Remove the marinade from the chicken parts and dry them with kitchen roll. At the beginning, fry the lower legs in oil for about 6-8 minutes until golden brown and place them on the baking tray. Then fry the remaining chicken pieces in oil for about 5 minutes.

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