Ingredients
- 1 tablespoon coriander seed
- 1/2 teaspoon red chili pepper flakes, crushed
- 2 garlic cloves, chopped
- 1 medium yellow onion, chopped
- Fresh ginger (10 cm piece, peeled and thinly sliced)
- 3 tablespoons oil (peanut oil)
- Kaffir lime leaves (5 leaves)
- 4 to 6 cinnamon sticks (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
How to Make
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Step 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.
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Step 2: Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
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Step 3: Cook, stirring frequently, until fragrant, 5-7 minutes.
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Step 4: Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
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Step 5: Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
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Step 6: Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
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Step 7: Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
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Step 8: Add the remaining coconut milk; cook for 2 minutes.
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Step 9: Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.
We hope you enjoy this recipe!
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