1-1/2
1-1/2
2
4
1
6
2
15
1/2
|
#
#
t
T
oz
c
|
Chicken meat (1)
Potatoes, waxy
Lemon Grass stalk
Red Chili, fresh (2)
Turmeric(3)
Kaffir Lime Leaf (4)
Tamarind paste (5)
Coconut milk
Stock
|
Prep - (20 min)
- Cut CHICKEN into large bite size pieces, or cut bone-in
legs and thighs in half, or chop whole chicken into 12 serving pieces.
- Cut POTATOES into 1 inch cubes and hold in water acidulated
with a little lemon juice or citric acid until needed.
- Remove tough outer leaves of LEMON GRASS, cut
off hard root end, cut into two 4 inch lengths discarding the leafy tip.
Smash each 4 inch section with your kitchen mallet leaving the top end
intact to hold the section together.
- Seed CHILIS and chop very small. Leave membranes in for more
heat, scrape out for less. Mix with Turmeric (see
Note-3).
- Lightly crush fresh Lime Leaves.
Run - (40 min)
- In a roomy sauté pan mix Chicken, Chili,
Turmeric Lemon Grass and Stock. Bring to a boil
and simmer covered, tumbling occasionally, for about 15 minutes, maybe
20 minutes for bone-in.
- Stir in Coconut Milk, Potatoes and Lime Leaves.
Bring to a boil, then turn down heat and simmer covered, stirring
occasionally, until Potatoes are done, about 20 minutes.
- Pull out the lemon grass and lime leaves. Serve with plenty of
steamed Jasmine rice.
|
