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Categories:
peanut oil chicken thigh onion chili garlic ginger nuts ground coriander ground cumin ground fennel cinnamon stick coconut cream lemon juice rice
Viewed: 73 - Published at: 3 years agoIngredients
- 1 tbsp peanut oil
- 1 1/2 lb chicken thigh fillets, chopped
- 1 None large onion, thickly sliced
- 1 None fresh small red Thai chili, finely chopped
- 2 cloves garlic, crushed
- 1 1/4 inch fresh ginger, grated
- 1 tbsp finely chopped macadamia nuts
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground fennel
- 1 None cinnamon stick
- 3 1/4 cups coconut cream
- 1 tbsp lemon juice
- None None steamed rice and sliced chili, to serve (optional)
Method
- Heat 1/2 tbsp oil in a wok. Cook chicken, in batches, until browned all over and cooked through. Remove and cover to keep warm.
- Add remaining oil to wok and cook onion, chili, garlic and ginger, stirring, until onion has softened. Add nuts and spices. Cook, stirring, until fragrant. Return chicken to wok along with coconut cream and lemon juice. Bring to a boil then reduce heat and simmer, uncovered, for 5 mins, or until sauce has thickened slightly.
- Serve with steamed rice and sliced chili, if desired.
