Ingredients
- 1.5 kg (3 lb 5 oz) chicken thighs
- 1 large onion, roughly chopped
- 2 teaspoons crushed garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground pepper
- 2 teaspoons ground coriander
- 3 strips lemon zest or 3 makrut (kaffir lime) leaves
- 400 ml (14 fl oz) coconut milk
- 2 teaspoons soft brown or palm (jaggery) sugar
Method
1. Wash the chicken under cold water, then pat dry with paper towels. Trim the chicken of excess fat. Place the onion, garlic and ginger in a food processor bowl or blender. Process until smooth, adding a little water if necessary. Place the chicken, onion mixture, turmeric, pepper, coriander, 1 teaspoon of salt, lemon zest or makrut, coconut milk, sugar and 250 ml (9 fl oz/1 cup) water in a saucepan and bring slowly to the boil.
2. Reduce the heat to a simmer. Cook, covered, for 45 minutes, or until the chicken is tender, stirring occasionally. Remove the chicken from the pan. Discard the lemon zest or makrut leaves.
3. Bring the sauce remaining in the pan to the boil. Reduce the heat to medium-high and cook, uncovered, stirring occasionally until thick. Place the chicken on a lightly oiled grill (broiler) and cook under high heat, browning the pieces on both sides. Serve the chicken with steamed rice and pour the sauce over the chicken. Sprinkle with freshly ground black pepper.
