| Instructions |
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Mix the vegetable oil and the sesame oil together in a bowl, then transfer to a large ovenproof casserole and place over a medium heat. Add the onions and fry, stirring frequently, for 5 minutes. |
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Stir in the garlic, ground turmeric and coriander, cinnamon sticks, cloves and lime leaves. |
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Add the chicken pieces and stir until they are well coated. |
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Add the Balachaung and stir-fry for 2 minutes. |
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Add the lemongrass and tomatoes, then cover and simmer for 30 minutes. |
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Uncover the dish and increase the heat a little. Add the black pepper, fish sauce and lime juice. If the mixture is too thick add a little hot water. |
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Cook the chicken
for 10 minutes more, adding salt, if necessary. |
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Serve the curry immediately or cook it further, until the chicken is very tender and almost falling off the bones.
To cook the curry longer, cover the dish and place in an oven preheated to 160C/325F/Gas 3. Cook for 20 minutes, then reduce the temperature to 110C/225F/Gas 1/4 and cook for up to 1 hour longer, if desires.
Remove the cinnamon sticks, cloves, lime leaves and lemongrass. Skim off some of the oil from the sauce and garnish with the lime wedges, to serve.
Source : Sri Owen "The Classic Asian Cookbook" |
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Recipe
- 3 tbsp vegetable oil
- 1 tsp sesame oil
- 3 medium onions, finely chopped
- 2 cloves garlic, chopped
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 2 cinnamon sticks
- 4 cloves
- 3 fresh kaffir lime leaves
- 4 boned and skinned chicken breasts
- 4 boned and skinned chicken thighs
- 3 tbsp Balachaung (Click here for the recipe)
- 1 stem of fresh lemongrass, cut into 3 pieces
- 175g (6oz) can chopped tomatoes
- 1 tsp freshly ground black pepper
- 1 tbsp fish sauce
- juice of 2 limes
- salt, to taste
- 1 lime cut into wedges, to garnish
SERVES : 4
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