Serves approx 4
Ingredients
800gm boneless skinless chicken thighs (diced)
1 cup Rice
Paste:
2 tsp Cumin
2 tsp Ginger
2 tsp Garlic
2 tsp Chinese Five Spice
2 tsp Curry powder
2 tsp Chilli
Handful Coriander roots
1 small Red onion
2 tbsp Olive oil
Sauce:
400gm Coconut milk or cream
1 cup Chicken stock
Stalk of Lemongrass
4 tbsp Peanut butter
3 tbsp Soy sauce
3 tbsp Rice wine vinegar
3 tsp Fish sauce
Optional:
Broccolini
Carrot
Red onion
To serve:
Roti
Coriander
Chilli
Greek Yogurt
Peanuts
Method:
Start by blending together all the paste ingredients. Heat the paste in a frying pan until it becomes fragrant, then add your diced chicken thigh. Cook until the thigh has browned and is well coated in paste.
Next add all of your sauce ingredients, simmer on a medium heat for 20-30 minutes or until the sauce is your desired thickness.
When the chicken mix is 10 minutes away from being done, add any vegetables you want to the sauce and cook rice as per your preferred method.
Once everything is cooked, serve with lightly toasted roti and your choice of fresh chilli, coriander, chopped peanuts, and greek yogurt!