Aromatic Chicken
25 people added this to their Recipe Box
By Eswina Ngai, winner, Chicken, Turkey or Duck category.
We loved how this flavourful curry is made with so few ingredients and such a simple method. Galangal (a plant rhizome with a hot, gingery-pepper flavour) and kaffir lime leaves are available at Thai and Asian markets. If you can't get them, omit the galangal and replace lime leaves with two thin strips of lime rind (removed with a knife, avoiding white pith). Serve with Steamed Jasmine Rice.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 507 |
| pro | 35 g |
| total fat | 37 g |
| sat. fat | 24 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 99 mg |
| sodium | 645 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 36% |
| vit A | 5% |
| vit C | 3% |
| folate | 12% |
Suggested Recipes
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6 chicken breasts (with skin and bone), 3 lb/1.5 kg
1 tsp (5 mL) salt
1/4 cup (50 mL) roasted unsalted cashew nuts
1/2 cup (125 mL) chopped shallots
6 slices galangal
4 slices gingerroot
2-3/4 cups (675 mL) coconut milk
2 tbsp (25 mL) chili paste (such as sambal oelek)
4 kaffir lime leaves
1/2 tsp (2 mL) each granulated sugar and turmeric
Pinch pepper
Preparation:
Steamed Jasmine Rice
Sprinkle chicken with 3/4 tsp (4 mL) of the salt. Place on greased grill over medium heat; close lid and grill, turning once, until well marked, about 10 minutes. Remove to plate.
Meanwhile, using mortar and pestle, break up cashews. Add shallots, galangal and ginger; pound to make paste.
In large shallow Dutch oven, stir together coconut milk, cashew paste, remaining salt, chili paste, lime leaves, sugar, turmeric, pepper and 1 cup (250 mL) water; bring to boil over medium heat, stirring occasionally. Reduce heat and add chicken; cover and simmer, stirring and basting occasionally, until chicken is no longer pink inside, about 25 minutes. Remove chicken to serving platter and tent with foil.
Boil sauce, uncovered and stirring often, until thickened, about 10 minutes. Discard lime leaves.
Sprinkle chicken with 3/4 tsp (4 mL) of the salt. Place on greased grill over medium heat; close lid and grill, turning once, until well marked, about 10 minutes. Remove to plate.
Meanwhile, using mortar and pestle, break up cashews. Add shallots, galangal and ginger; pound to make paste.
In large shallow Dutch oven, stir together coconut milk, cashew paste, remaining salt, chili paste, lime leaves, sugar, turmeric, pepper and 1 cup (250 mL) water; bring to boil over medium heat, stirring occasionally. Reduce heat and add chicken; cover and simmer, stirring and basting occasionally, until chicken is no longer pink inside, about 25 minutes. Remove chicken to serving platter and tent with foil.
Boil sauce, uncovered and stirring often, until thickened, about 10 minutes. Discard lime leaves.
Tags:
Main Course; Poultry-Chicken; Nuts; Vegetables; BBQ/Grill; One-Pot;
Source
Canadian Living Magazine: November 2008
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