Chicken Curry แกงคั่วไก่.

Chicken Curry แกงคั่วไก่.

We are camping and I have stocked the fridge with some of my favourite meals. Can't go too many days without something home cooked and spicy.

Preparation.
1kg chicken thigh fillets, cut into 3cm chunks, seasoned with salt and pepper.
4-5 cloves crushed garlic.
1 large sliced onion.
6cm galangal, sliced.
2 stalks lemongrass, cut into chunks.
A small bunch coriander.
4-5 kaffir lime leaves.
3-4 fresh chillies.
10-15 dry chillies.

   Sauces.
2tsp tamarind purée.
1tsp shrimp paste.
200ml water.

In a casserole pan, cook, without oil,
-chicken pieces, with
-1tsp turmeric powder,
-garlic,
-onions,
-galangal,
-lemongrass,
-tamarind purée,
-shrimp paste.
Cook, stirring occasionally, until the meat pieces have brown, add
-the remaining vegetables,
-water.
Cover with a lid.

Leave to simmer for around 45 minutes or until the meat is tender and flaking.
Taste and adjust the seasoning. You may need more tamarind and fish sauce.
Stir through spring onions and chopped coriander for freshness.
Serve with plenty of rice and water.