This is one of my all time favorite dishes. It’s very intense, bursting with lemongrass, ginger and coconut flavors, slow cooked so the chicken falls apart and the sauce reduces so the flavors intensify.
All you need with this is some steamed rice. Enjoy!
Cooking time 1 1/2 hours
1 tbsp olive oil
4 chicken thighs, skin on
4 chicken drumsticks, skin on
2 tbsp chopped cilantro leaves
Sea salt and freshly ground black pepper
boiled rice, to serve
For the curry paste
1 1/2 onions, quartered
1 tbsp ground coriander
2 lemongrass stalks, finely chopped
4 red chillies, deseeded and chopped
1 tbsp ground cumin, (I use roasted cumin)
1 tbsp dark, soft brown sugar
2 tbsp peeled and grated root ginger
3 large garlic cloves
14 fl oz (1 1/2 cups) coconut milk
1 tsp Thai fish sauce
1 star anise, ground to a fine powder
Preheat the oven to 325 F
Put all the paste ingredients in a blender, season with salt and pepper and blitz together to a paste.
Season the chicken pieces with salt and pepper and heat the oil in a flameproof braising dish with a lid over a medium heat.
Add the chicken and fry for a few minutes until lightly brown. Add the spice paste, bring to the boil, then cover with a lid.
Transfer to the oven and bake for 1 1/2 hours until cooked through and completely tender.
Serve with the cilantro and serve with plain boiled white rice.