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Chicken braised in coconut milk with whole spices

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, E
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon ginger, peeled and finely chopped

  2. 4 garlic cloves, roughly chopped

  3. 4 red shallots, roughly chopped

  4. 2 teaspoons ground cumin

  5. 2 teaspoons ground coriander

  6. teaspoon ground turmeric

  7. 1 teaspoon sea salt

  8. 400ml coconut milk

  9. 2 tablespoons vegetable oil

  10. 4 star anise

  11. 6 cardamom pods, bruised

  12. 2 dried long red chillies

  13. 4 cloves

  14. 2 cinnamon sticks

  15. 20 fresh curry leaves

  16. 750g chicken thigh fillets, trimmed and halved

  17. 1 cup (250ml) fresh chicken stock

  18. 2 bintje or other waxy potatoes, peeled and cut into medium dice

  19. 12 green beans or asparagus spears, trimmed and halved

  20. 2 tablespoons grated palm sugar

  21. 2 tablespoons fish sauce

  22. juice of 2 limes

  23. jasmine rice, to serve

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Remove and discard the whole spices, then add the palm sugar, fish sauce and lime juice. Taste and adjust the seasonings if necessary.

  4. Serve with steamed jasmine rice.

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