I’m back after a nice long break. I’ve had long service leave and we’ve been renovating our ensuite bathroom for the last couple of months and it is finally finished with all but the painting to go now 😃. The following recipe is from the UK version of delicious magazine and we had it for tea tonight. It is a very tasty dish that you could make as hot or mild as you like. Very easy to make as well and I followed the recipe to the letter first time around. I will make a couple of small changes next time I make it by using fresh grated ginger rather than ground ginger powder.
Vegetable oil (I used rice bran oil)
8 free-range chicken thighs, skin on and bone in
1 onion, chopped
3 garlic cloves
4 medium-hot red chillies
1 lemongrass stalk, sliced finely, white part only
1 tablespoon ground ginger
1/2 teaspoon ground turmeric
1 cinnamon stick
2 star anise
5 kaffir lime leaves
400ml coconut milk
100ml chicken stock
2 teaspoons palm sugar , optional
Wedges of lime to serve
Heat a little vegetable oil in a frying pan and fry the chicken thighs, skin side down until the skin is crisp and golden. Remove the chicken and set aside.
Blend in a food processor the onions, garlic, chillies, lemongrass, ginger and a good glug of groundnut oil.
Fry this paste in the pan you partially cooked the chicken in over medium heat for a couple of minutes, add the turmeric, cinnamon stick, star anise and kaffir lime leaves, then fry for three minutes.
Stir in the coconut milk and chicken stock, sit the chicken thighs in the pan, skin side up, and simmer for 15-20 minutes until the chicken is just cooked and the sauce has reduced. Add the sugar and fish sauce. Serve with lime wedges go squeeze over.
Serve over white fluffy rice and enjoy!