Coconut chilli chicken


3 stalks lemongrass
50 g fresh ginger
2 hot red chillies
2 cloves garlic
Small bunch coriander
2 limes
2 tbsp groundnut oil
200 g tomatoes
2 tbsp fish sauce (nam plah)
2 tbsp dark soy sauce
8 chicken thighs, (you can use diced breast but thighs have a better flavour)
400 ml can coconut milk
8 apricots, halved

Remove the outer leaves of the lemongrass and cut the inner leaves into short lengths and put in the food processor. Peel the ginger, slice into thin pieces and add to the lemongrass. Chop the chillies, and add to the ginger along with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add as well, reserving the rest for later.

Grate the lime zest into the food processor, reserving the limes for later, then blitz everything to a coarse paste. Add a little groundnut oil or rapeseed oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and pulse for a few seconds longer.

Warm a further tablespoon of groundnut or rapeseed oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Meanwhile halve and stone the apricots and leave them to one side.

Test the chicken making certain it’s cooked right the way through, then add the apricots. Leave to simmer for a few minutes, then add the juice of the limes and the reserved coriander leaves.  Serve with boiled rice or roti.

Original post with credits


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