Ingredients:
1 tbsp coriander seeds
2 large red chillies, chopped
6 shallots, peeled and chopped
2 garlic cloves
3cm length of galangal, peeled and sliced
5cm length of ginger, peeled and sliced
1 stalk of lemongrass, trimmed and crushed
3 tbsp groundnut oil
2 cinnamon sticks
5 kaffir lime leaves
1kg chicken legs and thighs (with skin)
600ml coconut milk
3/4 tsp sea salt (or to taste)
Method:
Toast the coriander seeds in a dry pan until aromatic then place in a mortar and pound to a paste. Combine the coriander in a blender or food processor with the chillies, shallots, garlic, galangal and ginger. Pulse to chop then process to a smooth paste (add a little coconut milk, if needed).
Heat the oil in a wok, when the oil is almost smoking add the spice paste and stir-fry for about 5 minutes, or until golden brown and aromatic. Reduce the heat, add the lemongrass, cinnamon and kaffir lime leaves to the pot. Cook for 1 minute more then move the spice mix to one side of the wok and add the chicken pieces. Increase the heat and turn the chicken until browned.
Now add half the coconut milk, salt and 300ml water. Stir well to combine, ensuring that you scrape the bottom of the wok. Bring the mixture to a simmer (do not boil), then reduce to a gentle simmer and cook, uncovered for about 45 minutes, or until the chicken pieces are cooked through and tender and the gravy has thickened.
Stir in the remaining coconut milk and allow to heat through. Adjust the seasonings to serve and serve hot, accompanied by rice.
%20Recipe)
Click on the image, above to submit to Pinterest.
