Ingredients Checklist
- 4 chicken marylands
- 1 tsp cumin
- 2 tsp coriander
- 2 tsp turmeric
- Sea salt & cracked pepper
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 kaffir lime leaves
- 2 tsp tamarind paste
- ¼ cup fish sauce
- 2 tbsp brown sugar
- 1 tsp salt
- 500ml chicken stock
- 400ml coconut milk
PASTE
- 4 garlic cloves
- 1 thumb sized piece of ginger, peeled
- 2 large green chilli, roughly chopped
- 2 lemon grass stalks, tender centres chopped
TO SERVE
- 1 large green chilli, finely sliced
- ¼ cup chopped peanuts
- ⅓ cup thai basil leaves
- 4-6 roti
- Steamed rice
Instructions
- Portion the marylands into thighs and legs. Place into a medium bowl and coat in the spices. Season with salt and pepper. Cover with clingfilm and refrigerate overnight (or at least one hour).
- Place paste ingredients into a small food processor and blitz to form a coarse paste
- Preheat oven to 180°C. Heat a large, deep oven proof fry pan over med/ high heat, add oil and sear the chicken pieces until browned on both sides. Set aside.
- Add paste to the pan and cook until fragrant.
- Add remaining ingredients, stir, bring to a simmer. Add chicken skin side up (and any collected juices) and bake for 30-40 minutes or until crispy and cooked through.
- Serve curry with roti and rice on the side and garnish with chilli, peanuts and basil leaves.
