Title: Paul Merrett's Spiced Chicken in Coconut Milk
Categories: Fresh food, New
Yield: 8 servings

4 Chicken breasts
4 Thighs
4 Legs
8 Shallots; very finely
-chopped
2 tb Fresh ginger grated
1 tb Chopped Thai chillies
2 tb Chopped lemongrass
1/2 tb Grated galangal
6 Cloves garlic; finely
-chopped
1 tb Ground turmeric
1 l Coconut milk
1/2 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 pan-fried chicken.

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

Converted by MC_Buster.

Recipe by: Fresh Food

Converted by MM_Buster v2.0l.