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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I've simplified and altered the original recipe to suit our tastes, and I think it's pretty good. Ingredients:
1 kg chicken thigh fillet, each cut into 4 |
3 cloves garlic, crushed |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 1/2 teaspoons fresh ginger, finely grated |
2 tablespoons almond meal |
3 teaspoons ground coriander |
1 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1/2 teaspoon laos powder, optional |
2 tablespoons oil |
2 red chilies |
2 medium onions, finely sliced |
1 (440 ml) can light coconut milk |
6 curry leaves |
1 stalk lemongrass or 2 slices fresh lemon rind |
4 teaspoons lemon juice |
Directions:
1. In a small bowl, combine garlic, salt, pepper, ginger, almond meal, coriander, cinnamon, cummin, and laos if used.
2. Mix to a paste, adding a little oil if necessary.
3. Rub paste into the chicken and set aside whilst you cook the onions.
4. Heat the oil in a frying pan and cook the chillies and onions slowly until golden brown.
5. Add the spiced chicken and cook until it changes colour.
6. Add the coconut milk, curry leaves and lemon grass or rind and stir until it comes to the boil.
7. Reduce heat and cook for 30 minutes or until the chicken is cooked and tender.
8. Remove from the heat and add the lemon juice and season to taste with extra salt if necessary.
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