this recipe appeared on local newspaper last week. we tried it and love it with lots of basmati rice. (chris's sister thinks it's better with mixed dhal.) anyway, it's great stuff. have a go!

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Chicken ala Mamak

Ingredients
600g chicken, cut into chunky pieces
(A)
Marinade
1/2 tsp turmeric powder
1/2 tsp ground black pepper
1/2 tsp salt
2 tbsp tapioca flour (cornflour/cornstarch is fine)
(B)
1 tbsp shredded ginger
1 onion, slice thinly (red spanish onion is the best.)
1 tbsp thinly sliced garlic
(C)
2 tbsp chilli paste
1 tbsp tomato sauce
1 tbsp yellow bean paste (tau cheong)
(D)
1/4 tsp ground black pepper
2 tsp sugar Chinese parsley (yin sai)

Method
MARINATE chicken with ingredients (A) for several hours. Coat with tapioca flour then deep fry till crispy and golden. Drain and set aside.
Saute ingredients (B) until fragrant. Add ingredients (C) and (D) and continue to stir-fry well till aromatic.

Stir in chicken and mix well to combine. Cook for 7 to 8 minutes till chicken is well coated with sauce ingredients and is cooked. Dish up and garnish with yin sai.