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Number of serving: 6
Total Preparation time: 25minutes
Total Cooking time: 60minutes
Ingredient A:
1.5kg / 3 lb chicken thighs, clean and remove excess fat. Dry with
paper towel.
Ingredient B:
1 large onion, coarsely chopped
2 teaspoons crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon water
Ingredient C:
½ teaspoon ground turmeric
½ teaspoon ground pepper
2 teaspoon ground coriander
1 teaspoon salt
4 strips lemon rind or 4 fresh kaffir lime leaves
1 2/3 cups / 410ml 13 fl oz coconut milk
1 cup / 250ml 8 fl oz water
2 teaspoons grated palm sugar or brown sugar
Method:
Add ingredient B into food processor and process until become smooth
paste. Place the chicken, processed paste and Ingredient C in a large
pan and bring to boil. Reduce to low heat, covered and simmer for 45
minutes, stir occasionally. Transfer the chicken to a plate without the
lemon rind or lime leaves. Bring the sauce remaining in the pan to
boil at medium heat, cook uncovered until the sauce become thick, stir
continuously. Place the chicken on an oiled grill tray and cook under
high heat, browning the chicken on both sides. Serve on a plate, put
the sauce over the chicken.
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