Here is a variation on the recipe above [below], having gone through a few more experiments and the discovery of a local Thai grocery store. I had also watched Blumenthal’s interpretation of tikka masala and liked the idea of throwing in a pot of yogurt to finish the dish. The idea for this dish emerged from reading about the culinary triangle of influence bounded by China, India, and the Malay region. The cream was an impulsive idea on my part.
Take chicken pieces, preferably thighs, and season them with salt and pepper. Sear them in peanut oil over high heat, and set aside. Chop onions into thin slivers. Chop ginger into matchsticks, or use one knob ginger and one knob of galangal root. If you use galangal it may be easier to use a small food processor. Grind coriander seeds, black pepper, chilli powder (mix Indian and Thai powders for a balance between kick and fragrance), and cardamom in a spice grinder, then throw in a few sticks of fresh turmeric (not the other way around, or the dry ingredients will not turn to dust). Add a few cloves of garlic as well. Heat a generous amount of peanut oil in a large pan, and throw in the onions and saute over a medium heat until translucent and separated into curls. Add all the spices with a pinch of garam masala, and saute for another five minutes. Make sure not to burn the spices. Add the chicken pieces and a few tablespoons of chilli bean paste, turn up the heat, and continue to mix. If you can find tamarind syrup, pour in a generous amount to taste; if not, make tamarind water by stewing tamarind and then straining out the pulp. Sweeten the mixture with palm sugar, preferably the soft gooey kind rather than the hard chunks. Brown sugar (muscovado) will also work but won’t be as fragrant. Salt the mixture with patis. Experiment with the balance of sweet/sour/salty to achieve your preferred taste: make the flavours stronger than you ultimately want them because they will be muted later. Simmer until the chicken is cooked, then throw in a tub of creme fraiche. Garnish with fresh coriander and serve with chopped chillies so that individual eaters can adjust the heat to their temperament.
