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- 1 kg skinless chicken thigh
- 2 diced onions
- 400 ml coconut cream
- 1/4 cup of oil
- 3 kaffir lime leaves
- 1 teaspoon of peppercorns
- 7 whole teeth
- 2 teaspoons coriander seeds
- 7 (pods) cardamom
- 1 teaspoon of cumin seeds
- 2 teaspoons ground lemongrass stalk
- 2 anise stars
- 2 teaspoons ground turmeric
Dry roast the spices until a dark brown color is obtained.
Transfer to a mortar and pestle and grind to a fine powder.
Fry drumsticks in small batches. Drain on absorbent paper. Discard anything but a little of the oil.
Add the onion and spice mixture to the pan and cook for 5 minutes.
Add the coconut cream, lower the heat to very low and cook for another 5 minutes.
Pour the sauce over the chicken into an ovenproof container. Cover and cook at 200 ° C for 30 minutes.
Uncover, stir and cook another 30 minutes.
Stir and serve on a bed of rice.
I'm a fan of chili peppers: if you're like me, you might want to add some additional chili peppers to the plate, but be careful… try it as if it were the first. For step-by-step instructions, see the forum discussion for this recipe.