Ingredients
¼ cup rice bran oil
3 garlic cloves, crushed
2 birdseye chillies, finely chopped,
plus 1 extra, sliced, to serve
1 teaspoon shrimp paste
1 cinnamon stick
1 whole star anise
1 whole clove
1 teaspoon ground coriander
1 teaspoon ground fennel
1 teaspoon turmeric
4 chicken thigh fillets, quartered
2 large potatoes, peeled, chopped
400ml can coconut cream
150ml chicken stock
100g button mushrooms, sliced
steamed rice, to serve
Preparation method
- Heat oil in a saucepan on medium. Saute garlic, chilli, shrimp paste and spices 1-2 minutes, stirring, until fragrant.
- Add chicken to pan. Cook, stirring, 4-5 minutes, until sealed and well covered in spices.
- Stir in potato, coconut cream and stock. Bring to the boil. Reduce heat to low and simmer, covered, 12-15 minutes.
- Mix in mushroom and cook, covered, a further 5-10 minutes, until vegetables are tender. Served with steamed rice and extra sliced chilli, if liked.
You can use chicken drumsticks or wings if preferred, but the cooking time will increase.
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