Paul merrett's spiced chicken in coconut milk
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts | |
| 4 | Thighs | |
| 4 | Legs | |
| 8 | Shallots; very finely chopped | |
| 2 | tablespoons | Fresh ginger grated |
| 1 | tablespoon | Chopped Thai chillies |
| 2 | tablespoons | Chopped lemongrass |
| ½ | tablespoon | Grated galangal |
| 6 | Cloves garlic; finely chopped | |
| 1 | tablespoon | Ground turmeric |
| 1 | litre | Coconut milk |
| ½ | litre | Chicken stock |
| 10 | Kaffir lime leaves; shredded (10 to 15) | |
Directions
1 To brown the chicken: Pan fry the chicken until golden brown, remove and set aside.
2 To fry the remaining ingredients: Cook the shallots, ginger, chillies, lemongrass, galangal, garlic and turmeric in the pan for about five minutes to release the flavours. Add the pan-fried chicken.
3 Finally, add the coconut milk and chicken stock. Season and add the shredded kaffir lime leaves. Cook until the chicken is tender.
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Recipe by: Fresh Food
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