CHICKEN IN COCONUT MILK AND GALANGAL

Serves 6-8

This dish is best prepared a day before to allow the flavours to penetrate the chicken. Any fat that settles on the surface will be easy to remove once the dish has cooled. Serve with a bowl of fish sauce (nuoc mam) seasoned with lime juice and chopped fresh ted chilli, if desired.

Ingredients

• 2 x 1 kg fresh chickens or 2kg chicken pieces
• 2 x 400ml tins coconut milk
• 4 coriander roots, chopped
• 3 fresh small red chillies, halved
• 50g fresh or dried galangal, sliced
• 14 dried or 7 fresh Kaffir lime leaves
• Juice of 3 limes
• Finely grated rind of 1 lime
• 2 tablespoons fish sauce, or to taste
• 1 bunch coriander, leaves coarsely chopped
• Extra coriander sprigs, for garnish Lime slices (optional), for garnish
•  

Method

1. Separate wings, thighs and legs of chickens and fillet the breasts.
2. Discard carcasses or keep for making stock for another use.
3. Combine coconut milk, conander root, chilli, galangal, lime leaves, lime juice, rind and fish sauce in a large saucepan and bring to the boil.
4. Bring a large saucepan of water to the boil and blanch chicken pieces for 2-3 minutes.
5. Drain and add to coconut milk mixture. Simmer, uncovered, for about 30 minutes, or until chicken is cooked.
6. Season to taste with salt and pepper and a little more lime or lemon juice, if necessary.
7. Stir in chopped coriander leaves and arrange in a large serving bowl.
8. Gamish with coriander leaves and lime slices, if desired.