Thai Creamed Coconut Chicken

• Meat

  • 1 Chicken weighing about 2 lb 4 oz (1 kg, cooked

• Produce

  • 4 Chillies, red
  • 1/2 oz Coriander, fresh
  • 2 cloves Garlic
  • 2 Onions, medium

• Canned Goods

  • 14 fl oz Tinned coconut milk

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 2 Cardamom pods
  • 1 level tsp Coriander seeds
  • 1 Salt and freshly milled black pepper
  • 1 level tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Groundnut or other flavourless oil

• Nuts & Seeds

  • 1/2 level tsp Cumin seeds

• Other

  • 1 Level dessertspoon finely chopped fresh lemon grass

Found on deliaonline.com

Description

Directions

• MethodTo prepare the chicken, remove the skin and cut the flesh into strips about 2½ inches (6 cm) long.Next, the spices will need roasting, so heat a large frying pan or wok – without any fat in it – and, when its really hot, add the coriander, cumin and cardamom pods.Allow the spices to roast briefly – about 45 seconds – shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely. Now add the oil to the frying pan or wok.When its really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until theyre nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely.When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice.Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened.Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely.Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves.