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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2008
- 6 chicken breasts 3 lb/1.5 kg (with skin and bones)
- 1 teaspoon salt
- 1/4 cup roasted unsalted cashew
- 1/2 cup chopped shallots
- 6 galangal
- 4 gingerroot
- 2 3/4 cups coconut milk
- 2 tablespoons chili paste (such as sambal oelek)
- 4 kaffir lime leaves
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon tumeric
- 1 pinch pepper
MethodSteamed 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.
Nutritional facts Per serving: about
- Sodium 645 mg
- Protein 35 g
- Calories 507.0
- Total fat 37 g
- Cholesterol 99 mg
- Saturated fat 24 g
- Total carbohydrate 10 g
- Iron 36.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 3.0