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4
as a main course dishMedium
By Sri Owen
Published 2002
This is another excellent recipe I received from the chefs at the Grand Hotel d Angkor. I was so impressed by the flavour of these simple grilled chicken thighs that I have cooked this dish again and again, and it is delicious every time. I wonder if the secret is in the use of fresh turmeric root rather than ground dried. The practicalities of new wave cooking here allow the use of commercial curry powder and ground star anise.