Indonesian-style Chicken Curry

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon coriander seed
• 1/2 teaspoon red chili pepper flakes, crushed
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• 1 piece fresh ginger, 10cm, peeled and thinly sliced
• 3 tablespoons peanut oil
• 5 kaffir lime leaves
• 4 -6 sticks cinnamon (about 10cm each)
• 1 stalk lemongrass, tied into a knot
• 1 1/2 kg chicken thighs, and legs
• 2 cups coconut milk
• 3/4 teaspoon salt
• jasmine rice, for serving

Recipe

• 1 finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. adding 1-2 tablespoons of water, if necessary.
• 2 heat the oil in a large casserole or saucepan with lid, over medium-low heat. add the paste.
• 3 cook, stirring frequently, until fragrant, 5-7 minutes.
• 4 add lime leaves, cinnamon and lemongrass. cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
• 5 increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
• 6 stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
• 7 simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
• 8 add the remaining coconut milk; cook for 2 minutes.
• 9 let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.