Indonesian-Style Chicken Curry

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.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  coriander seed
• 1⁄2 teaspoon  red chili pepper flakes, crushed
• 2  garlic cloves, chopped
• 1  medium onion, chopped
• 1  piece fresh ginger, 10cm, peeled and thinly sliced
• 3  tablespoons  peanut oil
• 5  kaffir lime leaves
• 4 -6  sticks cinnamon (about 10cm each)
• 1  stalk lemongrass, tied into a knot
• 1 1⁄2 kg chicken thighs, and legs
• 2  cups coconut milk
• 3⁄4 teaspoon salt
•  jasmine rice, for serving

Directions

1. 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.
2. Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
3. Cook, stirring frequently, until fragrant, 5-7 minutes.
4. Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
5. Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
6. Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
7. Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
8. Add the remaining coconut milk; cook for 2 minutes.
9. Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.