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Paul Merrett's Spiced Chicken In Coconut Milk Recipe

by Global Cookbook

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)

Directions

1. 1 To brown the chicken: Pan fry the chicken till golden, remove and set aside.
2. 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. 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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