Recipe for Paul Merretts Spiced Chicken in Coconut Milk

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Yield:

8 servings

Ingredients:

Amount	Ingredient
4 x	Chicken breasts
4 x	Thighs
4 x	Legs
8 x	Shallots, very finely chopped
2 tbl	Fresh ginger grated
1 tbl	Chopped Thai chillies
2 tbl	Chopped lemongrass
1/2 tbl	Grated galangal
6 x	Cloves garlic, finely chopped
1 tbl	Ground turmeric
1 lt	Coconut milk
1/2 lt	Chicken stock

Instructions:

Instructions: 1 To brown the chicken: Pan fry the chicken until golden brown, remove and set aside.

2 To fry the remaining ingredients: Cook the shallots, ginger, chillies, lemongrass, galangal, garlic and turmeric in the pan for about five minutes to release the flavours. Add the pan-fried chicken.

3 Finally, add the coconut milk and chicken stock. Season and add the shredded kaffir lime leaves. Cook until the chicken is tender.

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... Paul Merretts Lamb Shallot and Date Tagine :: Paul Newman Cake ...