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4
4
2
5 cm
400 ml
2 teaspoons
2 teaspoons
1/4 teaspoon
2 tablespoons
6
6
6
1
4
20 |
chicken thighs and 4 chicken drumsticks,
total weight about 1 kg
cloves garlic, chopped
shallots, chopped
piece fresh root ginger, chopped
coconut milk
ground coriander
ground cumin
ground turmeric
vegetable oil
green cardamom pods
star anise
dried red chilies
cinnamon stick
cloves
fresh curry leaves |
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Method :
Skin chicken pieces and set aside. Place garlic, shallots, ginger,
coconut milk, coriander, cumin and turmeric into a small blender. Mix to a fine paste. In a heavy based saucepan large
enough to hold chicken in a single layer, heat oil over medium heat. Add cardamom pods, star anise,
chilies, cinnamon, cloves and curry leaves. Fry, stirring, for 2-3 minutes. Add 1/3 of the coconut milk
mixture. Bring to the boil then add chicken. Turn to coat then cook for 5
minutes. Add remaining coconut milk mixture. Bring to a simmer then lower heat
and cook gently, uncovered, for 50 minutes, stirring frequently. Cook for a further 10 minutes,
stirring every minute. The chicken should be golden brown
and most of the milk evaporated. Pour away oily residue. Increase heat to high. Add 3-4 tablespoon water and stir
to deglaze pan. Serve chicken with Thai rice and
sauce.
Serves 4
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