Thai Coconut Chicken

Prep time : 20 mins

Cook time : 30 mins

Total time : 30 mins

Author :Vahchef

Main Ingredient : Chicken

(89 ratings)

0 reviews so far

Servings : 0 persons

Published date : June 15, 2018

Ingredients used in Thai Coconut Chicken

• Salt - to taste.

• Coconut milk - 200 ml.

• Onion peeled and finely sliced - 1 numbers.

• Groundnut oil/ vegetable oil - 2 tablespoons.

• Skinless thigh fillets (thigh portions of chicken) - 8 piece.

• Fresh cream - 125 ml.

• Garlic cloves - lassan - 2 clove.

• Freshly grated ginger - adrak - 1 tablespoons.

• Chilli green - hari mirch - 1 teaspoons.

• Turmeric - haldi - 1 teaspoons.

• Corriander seed - dhaniya sabut - 1 teaspoons.

• Mustard seed - rai - 1 teaspoons.

• Cumin seed - jeera - 1 teaspoons.

• Black pepper - to taste.

• Fresh corriander chopped - 4 tablespoons.

• Spring onions, shredded, to garnish - 2 numbers.

• Freshly cooked thai fragrant rice/ basmati rice - .

Method:

Heat the pan a add cumin seeds, mustard seeds and coriander seeds. Dry-fry over a low to medium heat for 2 minutes, or until fragrance becomes stronger and the seeds start to pop. Add the turmeric and leave it to cool slightly. Grind the spices in a pestle and mortar or blend to a fine powder in a food processor. Mix the chilli, ginger, garlic and the cream together in a small bowl, add the ground spices and mix. Place the chicken thighs in a shallow dish and spread the spices past over them. Heat another pan on high heat, add oil and when hot, add onions and stir-fry until golden brown. Add the chicken and the spice-paste. Cook for 5-6 minutes, stirring occasionally, until evenly colored. Add the coconut milk and season to taste with salt and pepper. Simmer the chicken for 15-20 minutes, or until the thighs are cooked thorough, taking care not to allow the mixture to boil. Stir in the chopped coriander and serve immediately with freshly cooked rice sprinkled with shredded spring onions.