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1kg chicken thigh meat
Pat dry then prick the meat with a fork
Spice Blend
2 tbsp whole coriander seeds
1 tbsp cumin seeds
5 to 10 red chilli
4 small pickling onions peeled
3cm fresh ginger
1-teaspoon sugar
1 lemon grass stem
(spice blend to be ground with mortar pestle)
3 tbsp or olive oil
Juice of 2 limes
1-cup coconut cream
500ml chicken stock
Fresh coriander, basil and mint leaves as a garnish.
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Using a large non-stick pot add olive oil and spice blend; slowly cook out until fragrant. Add chicken pieces with limejuice, stock and coconut cream. Slowly simmer for 25 minutes and the sauce starts to thicken and the chicken is tender. Remove chicken meat then place on a hot grill BBQ until browned. Reduce sauce and serve over grilled chicken. Serve with Steamed Pak choy and Jasmine rice.
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