Recipe by Tisme
Another find from my favourite paper, Weekly Times. I used chicken breast's as the family do not like chicken thigh. This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice.
Top Review by Peter J
This was delicious and had a wonderful aroma while cooking. The only changes I made was to use two small fresh chillies instead of the flakes and sprinkled a little turmeric over the paste at step 4 to add a little more colour. I used a little less chicken but the full quantity of everything else so there was plenty of the wonderful curry to go over the rice.
- 14.79 ml coriander seed
- 2.46 ml red chili pepper flakes, crushed
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 piece fresh ginger, 10cm, peeled and thinly sliced
- 44.37 ml peanut oil
- 5 kaffir lime leaves
- 4-6 stick cinnamon (about 10cm each)
- 1 stalk lemongrass, tied into a knot
- 2 kg chicken thighs, and legs
- 473.18 ml coconut milk
- 3.69 ml salt
- jasmine rice, for serving
Directions See How It's Made
- Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
- Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
- Cook, stirring frequently, until fragrant, 5-7 minutes.
- Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
- Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
- Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
- Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
- Add the remaining coconut milk; cook for 2 minutes.
- Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.