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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