|Chicken legs and wings||3 Pound|
|Broiler fryer chicken||3 Pound, cut up (1 Whole)|
|Cooking oil||2 Tablespoon|
|Macadamia nuts||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Ground coriander||1 Teaspoon|
|Ground laos/Grated gingerroot||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Finely snipped dried lemongrass/1 teaspoon finely shredded lemon peel||1⁄4 Teaspoon|
|Coconut milk||2 Cup (32 tbs)|
|Ground red pepper||1⁄2 Teaspoon|
|Finely snipped tamarind pulp/Tamarind paste||1 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
In a large skillet brown chicken pieces on both sides in hot oil for 15 minutes; remove from skillet.
Set chicken aside, reserving 1 tablespoon drippings.
Meanwhile, place nuts in a blender container or food processor bowl.
Cover and blend till finely ground.
For sauce, in reserved drippings cook the onion, garlic, coriander, laos or gingerroot, cumin, turmeric, and lem ongrass or lemon peel till onion is tender but not brown.
Stir in the ground nuts, Coconut Milk, sugar, salt, and red pepper.
Return chicken to the skillet.
Cover and simmer about 20 minutes or till chicken is tender.
Transfer chicken to a serving platter and keep warm.
Stir water into tamarind.
Stir tamarind into sauce.
Gently boil the sauce, uncovered, till thickened and reduced (should measure about 11/3 cups).
Strain sauce, if desired.
Spoon sauce over chicken.
If desired, garnish with cilantro.