Name: Chicken with Lemongrass and Kaffir Lime Leaves
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon coarse kosher or sea salt; 2 tablespoons Ginger Paste; 1 tablespoon Garlic Paste; 2 large kaffir lime leaves (see box); 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box); ⅛ cup finely chopped lemongrass (see Tip); 2 tablespoons canola oil; 1 large tomato, cored and finely chopped; 1 small red onion, cut in half lengthwise and thinly sliced; ½ cup half-and-half

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Based on flavors associated with Thai food, and in the absence of coconut milk, the chiles do deliver a bite in this curry. I sampled a version of this at an upscale Thai restaurant in Goa. My version contains half-and-half (or you can use heavy cream) to help thicken the sauce and to calm the heat from the chiles.

Ingredients

2 tablespoons Ginger Paste
1 tablespoon Garlic Paste

Method

Combine the Ginger Paste, Garlic Paste, and salt in a medium-size bowl. Add the chicken pieces and stir to coat them with the spices. Refrigerate, covered, for at least 30 minutes, or even overnight, to allow the flavors to permeate the meat.
Combine the lemongrass, lime leaves, and chiles in a food processor, and pulse until minced. When you uncover the processor

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of