Ingredients
- 4 x Chicken breasts
- 4 x Thighs
- 4 x Legs
- 8 x Shallots, very finely minced
- 2 Tbsp. Fresh ginger grated
- 1 Tbsp. Minced Thai chillies
- 2 Tbsp. Minced lemongrass
- 1/2 Tbsp. Grated galangal
- 6 x Cloves garlic, finely minced
- 1 Tbsp. Grnd turmeric
- 1 lt Coconut lowfat milk
- 1/2 lt Chicken stock
- 10 x Kaffir lime leaves, shredded (10 to 15)
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Paul Merrett's Spiced Chicken In Coconut Milk
Servings: 8
Directions
- 1 To brown the chicken: Pan fry the chicken till golden, 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 min to release the flavours. Add in the pan-fried chicken.
- 3 Finally, add in the coconut lowfat milk and chicken stock. Season and add in the shredded kaffir lime leaves. Cook till the chicken is tender.
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