INGREDIENTS: (3 – 4 serves)
1.2kg/2.5lbs chicken thighs (6 large or 8 small thighs)
1 cup coconut cream
1 large onion – cut into 8 wedges
2 tbsp cooking oil
4 – 5 dried kaffir lime leaves
1 tbsp lime or lemon juice
1 tsp chicken stock powder
1 level tsp salt or to taste
Some crispy fried onions for garnish – (optional)
INGREDIENTS TO GRIND/BLEND:
3 – 4 fresh red chillies
10 dried red chillies
2 medium onions – coarsely sliced
2 cloves garlic
5 candlenuts or 8 macadamia nuts
1 stalk fresh lemon grass – finely sliced
3 slices of fresh galangal/laos or 1 tsp of the powder
2cm/1″ fresh turmeric or 1 tsp of the powder
1 tsp granulated blacan/prawn paste
Remove excess fat from chicken thighs, sprinkle and rub in a dsp of cooking
salt, rinse well and drain.
In a blender, grind the listed ingredients – if using powder instead of fresh
laos and turmeric, add them after blending is complete and mix well.
Heat oil over high heat in a wok or large saucepan and stir-fry onion wedges
for about a minute.
Add ground/blended ingredients, stir well for a few minutes.
Add chicken thighs and stir well to coat.
Add coconut cream, lime leaves, stock powder and salt.
Mix well, lower heat to medium low and simmer until chicken is cooked through,
stirring occasionally to prevent sticking and burning.
Pour in lime or lemon juice.
Increase heat to medium high and mix well.
Serve hot on a bed of boiled rice and garnish with some fried onions, if
desired. – (2 thighs per serve)