Recipes

Chicken and lime curry

Nov 16 03:48pm

Prep Time	Cook Time	Serves
30 mins	45 mins	4

Ingredients

1 large onion, roughly chopped
6 red chillies, seeded and finely chopped
4 cloves garlic, crushed
1 tsp finely chopped lemon grass, white part only
2 tsp finely chopped fresh galangal
1 tsp ground turmeric
1.6kg Lilydale chicken
1/4 cup oil
1 cup coconut milk
2 limes, halved
5 kaffir lime leaves, finely shredded
1 tblsp fish sauce
2 tblsp fresh coriander leaves
2 limes, quartered, to serve

Here's how:
1 To make the spice paste, finely chop the onion, chilli, garlic, lemon grass, galangal and turmeric in a food processor for a few minutes, or until the mixture is a rough, thick paste.
2 Cut the chicken through the bone into large bite-sized pieces. Heat the oil in a large heavy-based pan or wok and add the spice paste. Cook over low heat, stirring occasionally, for 10 minutes, or until fragrant.
3 Add the chicken and stir-fry for 2 minutes, making sure the pieces are well covered with the spice paste. Add the coconut milk, 1/2 cup water, lime halves and shredded kaffir lime leaves. Simmer the mixture for 20-25 minutes, or until the chicken is tender, stirring regularly.
4 Discard the limes. Add the fish sauce, scatter with the coriander leaves and serve with the lime wedges and steamed rice.

Source: The Complete Chicken Cookbook (Murdoch Books)