Mama´s Thai Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive oil2 chopped leeks (or one large chopped onion if leeks not available)3 cloves of garlic crushed2/3 fresh chopped green chillies2 pieces of chopped or minced gingerdry fried freshly ground spices (2 pieces of star anis, 2 black pepper corns, piece of cinnamon, 2 cloves, teaspoon of cumin seeds) 2 chicken breasts chopped into cubes1x 14 oz can of coconut milkhalf a green and yellow pepper chopped or sliced100 grams of sliced mushroomsjuice of half a lemonhalf a bunch of chopped fresh coriandersalt and black pepper to taste1-2 tbs of cornflourTo be served with plain boiled basmati rice
1. Gently fry the leeks, chillies, ginger and garlic in a large frying pan/wok for 5-10 mins
2. Add the dry fried freshly ground spices. See tips and salt to taste
3. Add the cubed chicken and fry for a further 5 mins turning frequently
4. Drain off some of the watery coconut milk and keep back for possible stock.Add the harder creamed coconut to the fried ingredients.
5. Cook mixture with the coconut milk for around 5 mins stirring occasionally
6. Add the chopped or sliced peppers and continue cooking for a further 5 mins
7. Add the sliced mushrooms and cook for further 5 mins
8.Cook the sauce adding water if necessary until the chicken is fully cooked
9. Three minutes before serving squeeze in the juice of half a lemon and the chopped coriander leaving back a little for decoration
10.You may want to add 1-2 tbs of cornflour mixed with a little water to thicken the mixture at the end
11.Serve with plain boiled basmati rice (one cup of rice to one and a half of boiling water and salt to taste)
Serving Size: Makes enough for 3-4 people
2. Add the dry fried freshly ground spices. See tips and salt to taste
3. Add the cubed chicken and fry for a further 5 mins turning frequently
4. Drain off some of the watery coconut milk and keep back for possible stock.Add the harder creamed coconut to the fried ingredients.
5. Cook mixture with the coconut milk for around 5 mins stirring occasionally
6. Add the chopped or sliced peppers and continue cooking for a further 5 mins
7. Add the sliced mushrooms and cook for further 5 mins
8.Cook the sauce adding water if necessary until the chicken is fully cooked
9. Three minutes before serving squeeze in the juice of half a lemon and the chopped coriander leaving back a little for decoration
10.You may want to add 1-2 tbs of cornflour mixed with a little water to thicken the mixture at the end
11.Serve with plain boiled basmati rice (one cup of rice to one and a half of boiling water and salt to taste)
Serving Size: Makes enough for 3-4 people
Nutritional Info Amount Per Serving
- Calories: 18,038.6
- Total Fat: 400.6 g
- Cholesterol: 9,140.9 mg
- Sodium: 8,506.6 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.0 g
- Protein: 3,347.7 g
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