Chicken In Coconut Milk

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 kg chicken thigh fillet, each cut into 4
• 3 cloves garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 teaspoons fresh ginger, finely grated
• 2 tablespoons almond meal
• 3 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon laos powder, optional
• 2 tablespoons oil
• 2 red chilies
• 2 medium onions, finely sliced
• 1 (440 ml) can light coconut milk
• 6 curry leaves
• 1 stalk lemongrass or 2 slices fresh lemon rind
• 4 teaspoons lemon juice

Recipe

• 1 in a small bowl, combine garlic, salt, pepper, ginger, almond meal, coriander, cinnamon, cummin, and laos if used.
• 2 mix to a paste, adding a little oil if necessary.
• 3 rub paste into the chicken and set aside whilst you cook the onions.
• 4 heat the oil in a frying pan and cook the chillies and onions slowly until golden brown.
• 5 add the spiced chicken and cook until it changes colour.
• 6 add the coconut milk, curry leaves and lemon grass or rind and stir until it comes to the boil.
• 7 reduce heat and cook for 30 minutes or until the chicken is cooked and tender.
• 8 remove from the heat and add the lemon juice and season to taste with extra salt if necessary.