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1.5 kg
125 ml
1
kg
2
stalks
250 ml
800 ml
1
teaspoon
1/4
1/4
1
loaf
Marinade :
1
4
cloves
2.5 cm
3
stalks
1
teaspoon
2
teaspoons
Garnishing :
Handful
4
2
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Chicken, cut into 8 or 9 pieces
Oil
Potatoes, chopped into pieces
Lemon grass, crushed
Water (optional)
Fresh Coconut milk (to substitute with cans coconut milk)
Palm or golden granulated sugar
Salt
Pepper
French bread, to serve
Onion, roughly chopped
Cloves garlic, crushed and chopped
Galangal, finely chopped
Lemon grass, finely sliced
Dried chili
Mild curry paste
Coriander (cilantro) leaves
Spring onions (scallions), diagonally sliced
Lime, cut into thin wedges
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Method :
-
Make the marinate. Grind all the
ingredients briefly in a small food processor, then pound them in a
mortar. This releases more of their juices.
-
Spread this marinate over the chicken
pieces, cover and leave for a minimum 3 hours at room temperature or
preferably overnight in the refrigerator.
-
Heat half of the oil in a heavy based
casserole, add the potato pieces and brown them all over.
-
Remove and drain on kitchen paper. Add the
remaining oil to the casserole, and add the chicken pieces, browning the
skin.
-
Add the crushed lemon grass stalks and
return the potatoes with half the water.
-
Open both cans of coconut milk, spoon out
and reserve the thickest part, and add the rest to the casserole.
-
Mix well, bring almost to the boil, then
lower the heat and simmer for 35 minutes, stirring occasionally.
-
Add the remaining water if you think it is
becoming too thick.
-
Mix the sugar with the thick coconut cream
and add to the casserole just before serving.
-
Season with salt and pepper to taste.
-
Garnish the curry with coriander leaves,
spring onions and lime wedges.
-
Serve with French bread.
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