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Chicken (1)
Onion
-- Aromatics
Garlic
Ginger root
Lemon Grass stalk
Chili Flake (2)
Curry Powder (3)
Salt
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Oil
Coconut milk
Stock
-- Garnish
Cilantro Leaves
Garlic Chives
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Prep - (30 min)
- Cut CHICKEN into bite size pieces about 1-1/2 inch to a side. If
using whole chicken parts (legs, thighs, wings) chop each part in
half crosswise. A razor sharp Chinese cleaver knife driven by a soft
faced mallet is perfect for this.
- Chop ONIONS small.
- Crush GARLIC chop fine, Slice GINGER ROOT very thin,
then chop fine. Remove tough outer leaves of LEMON GRASS, cut
off hard root, smash bottom 4 inches with your kitchen mallet, then
slice crosswise very thin. Mix all Aromatics items.
- Chop CILANTRO LEAVES or GARLIC CHIVES medium for
garnish.
Run - (1 hr)
- Heat OIL in a wok or spacious sauté pan and fry
Garlic Mix until aromatic (1 minute). Stir in Onions
and fry stirring until onions are translucent.
- Stir in Chicken until well coated. Cover and turn heat low,
letting chicken stew in its own juices for about 15 minutes.
- Stir in Coconut Milk and Stock. Bring to a boil, then
turn down heat and simmer covered, stirring occasionally, until chicken
is quite tender, about 20 minutes for boneless chunks, 30 minutes for
half pieces with bone.
- Serve garnished with Cilantro Leaves or Garlic Chives,
along with plenty of steamed Jasmine rice.
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