Thai Chiang Mai Chicken Curry

Thai Chiang Mai Chicken Curry

 

-- SPICE MIXTURE --

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne or red pepper

1 teaspoon ground cumin

6 teaspoons ground coriander

-- CURRY --

3 pounds chicken legs and thighs (with bones and skin), cut into pieces

1/4 cup ghee or butter

2 cups thinly sliced onions

2 bay leaves

3 tablespoons minced fresh garlic

1 tablespoon minced fresh ginger

1 to 2 jalapeno peppers, seeded and sliced lengthwise

1 1/2 teaspoons salt

1 teaspoon black pepper

1/2 cup evaporated milk

1 to 1 1/2 cups coconut milk

1 pound fresh green beans

Cooked rice

 

PREPARATION: Trim meat of excess fat. For smaller pieces, cut thighs in half, crosswise, across the bone.

Keep drumsticks whole. Place chicken in cold salted water for 30 minutes; drain.

For spice mixture, combine cloves, cinnamon, turmeric, black pepper, cayenne pepper, cumin and coriander in mixing bowl. Rub chicken with spice mixture, coating all sides well. Place in sealable plastic bag or container, and chill in refrigerator for at least 1 hour or overnight.

Meanwhile, in large 3-inch-deep frying pan, add the ghee or butter. Add onions and bay leaves, and sauté over medium heat, until onions are golden. Add garlic, ginger and jalapeno peppers; stir for 2 minutes. Add the chicken pieces, turning pieces as the chicken cooks. Add salt and black pepper.

Cook for 5 to 10 minutes, then add the evaporated milk and coconut milk.

Turn heat to low, partially cover, and simmer for 30 to 40 minutes, or until chicken is done. Add more coconut milk, if needed.

Blanch the green beans in boiling salted water for 5 minutes. Add to chicken mixture. Cover and cook for another 5 minutes.

Serve with cooked rice.

Condiments may included chopped fresh cilantro, red peppers and chutney.


Makes 6 to 8 servings

Source: Wonka