Recipe - Paul Merretts Spiced Chicken In Coconut Milk

4 Chicken breasts
4 Thighs
4 Legs
8 Shallots; very finely
chopped
2 tablespoon Fresh ginger grated
1 tablespoon Chopped Thai chillies
2 tablespoon Chopped lemongrass
One half tablespoon Grated galangal
6 Cloves garlic; finely
chopped
1 tablespoon Ground turmeric
1 l Coconut milk
One half l Chicken stock
10 Kaffir lime leaves; shredded
(10 to 15)

1 To brown the chicken: Pan fry the chicken until golden brown, remove and
set aside.

2 To fry the remaining ingredients: Cook the shallots, ginger, chillies,
lemongrass, galangal, garlic and turmeric in the pan for about five minutes
to release the flavours. Add the panfried chicken.

3 Finally, add the coconut milk and chicken stock. Season and add the
shredded kaffir lime leaves. Cook until the chicken is tender.

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Recipe by: Fresh Food

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