Chicken braised in coconut milk with whole spices By Neil Perry
page 150 of Good Food
Serving size: Serves 4
Cuisine type: Asian
Cooking time: More than 1 hour
Course: Main
INGREDIENTS
1 tablespoon ginger, peeled and finely chopped
4 garlic cloves, roughly chopped
4 red shallots, roughly chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
¼ teaspoon ground turmeric
1 teaspoon sea salt
400ml coconut milk
2 tablespoons vegetable oil
4 star anise
6 cardamom pods, bruised
2 dried long red chillies
4 cloves
2 cinnamon sticks
20 fresh curry leaves
750g chicken thigh fillets, trimmed and halved
1 cup (250ml) fresh chicken stock
2 bintje or other waxy potatoes, peeled and cut into medium dice
12 green beans or asparagus spears, trimmed and halved
2 tablespoons grated palm sugar
2 tablespoons fish sauce
juice of 2 limes
jasmine rice, to serve
METHOD
Blend or process the ginger, garlic and shallots together until smooth. Add the cumin, coriander, turmeric, salt and coconut milk and blend until well combined.
Heat the oil in a heavy based saucepan over medium heat. Add the star anise, cardamom, chillies, cloves, cinnamon and curry leaves and cook, stirring for 1 minute, or until the spices are fragrant. Add half the coconut mixture, bring to the boil and add the chicken. Simmer for five minutes, or until the oil splits and comes to the surface. Add the remaining coconut mixture with the chicken stock, reduce the heat to a low simmer, and cook uncovered for 30 minutes. Add the potato and beans or asparagus, cover with a lid and cook for a further 15 minutes, or until the vegetables are tender.
Remove and discard the whole spices, then add the palm sugar, fish sauce and lime juice. Taste and adjust the seasonings if necessary.
Serve with steamed jasmine rice.