Braised Chicken with Spices Recipe
 Malaysian Recipes

Ingredients:

4
4
4 cloves
2
5 cm/ 2 in piece
400 ml/ 14 fl oz/ 1 3/4 cups
2 tsp
2 tsp
1/4 tsp
2 tbsp
6
6
1
4
20

 

chicken thighs
drumsticks
garlic, chopped
shallots, chopped
fresh root ginger, chopped
coconut milk
ground coriander
ground cumin
ground turmeric
vegetables oil
cardamom pods
star anise and dried red chilies
cinnamon stick
cloves
fresh curry leaves

Method:

1. Skin chicken pieces and set aside.

2. Put garlic, shallots, ginger, coconut milk, coriander, cumin and turmeric into a small blender. Mix to a fine puree. In a heavy based saucepan large enough to hold chicken in a single layer, heat oil over medium heat. Add cardamom pods, star anise, chilies, cinnamon, cloves and curry leaves. Fry, stirring, for 2-3 minutes. Add 1/3 of the coconut milk mixture. Bring to boil then add chicken. Turn to coat then cook for 5 minutes.

3. Add remaining coconut milk mixture. Bring to a simmer then lower heat and cook gently, uncovered, for 50 minutes, stirring frequently. Cook for a further 10 minutes, stirring every minutes. The chicken should be golden brown and most of the milk evaporated. Pour away oily residue. Increase heat to high. Add 3-4 tablespoons water and stir to deglaze pan. Serve chicken with Thai rice and sauce.

Serve 4