Welcome to Xiao's Kitchen
Recipe for: Indonesian Chicken Curry

Ingredients:
700 – 900g Chicken Thighs & Legs
1 Tbsp Coriander Seeds
1 - 2 Tsp Red Chilli Flakes
1 Tbsp Ground Turmeric
4 Cloves Garlic
1 Medium Onion
1 Piece Ginger Root (15g)
3 Tbsp Peanut Oil
5 Kaffir Lime Leaves
4 Cinnamon Sticks
2 Lemon Grass
300g Coconut Milk
2 Tbsp Sugar
Salt to Taste

Method:
1. Chop the chicken into bite size chunks.
2. Finely chop the garlic and onion.
3. Finely chop the ginger and lemon grass.
4. Grind the coriander seeds and chilli flakes.
5. Place the onion, ginger, garlic and lemon grass into a food processor and process for 2 minutes.
6. Add the grinded spices, turmeric, half of the coconut milk and continue to process until smooth paste – add 1 – 2 Tbsp water if necessary.
7. Fry the chicken in a pan for 5 -8 minutes on high heat and then remove from pan.
8. Heat the peanut oil in the wok and add the paste and fry for 5 minutes on medium heat.
9. Add the lime leaves and cinnamon, fry for 2 minutes.
10. Add the chicken and cook for 2 minutes.
11. Add the remaining coconut milk and about 200ml of water.
12. Stir in the ingredients.
13. Add salt, cover and simmer for an hour on medium heat.
14. Add sugar and cook for further 2 minutes.
15. Transfer onto a dish and serve with rice.
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