2 tablespoons peanut oil
4 chicken Maryland (1.4kg)
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
1 tablespoon finely chopped fresh lemon grass
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon chilli powder
2 x 400ml cans coconut cream
1 tablespoon light soy sauce
¼ cup chopped fresh coriander
Heat oil in large saucepan. Cook chicken over high heat for about 5 minutes or until chicken is browned all over, turning frequently. Remove from pan.
Add onion to pan; stir over medium heat for about 3 minutes or until onion is soft. Stir in garlic, lemon grass, ground coriander, cumin, cardamom, cloves and chilli; stir over medium heat for a further minute.
Add chicken to pan; turn chicken to coat with spice mixture. Stir in coconut cream and sauce; bring to boil. Reduce heat; cover, simmer for about 15 minutes or until tender.
Remove chicken from sauce; cook chicken under hot grill until crisp and browned all over. Boil sauce, uncovered, until reduced by one third. Stir in fresh coriander; mix well.
Serve sauce over chicken.
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We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.