serves
6
prep
50 minutes
cook
1:35 hour
difficulty
Mid
serves
6
people
preparation
50
minutes
cooking
1:35
hour
difficulty
Mid
level
Stream free On Demand
Edible Garden
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 kg chicken thigh cutlets (bone-in, skin-on)
- 15 g long red chilli, thinly sliced into rounds
- 100 g finely chopped red onion
- 15 g finely chopped garlic
- 15 g finely chopped ginger
- 15 g finely chopped lemongrass, white part only
- 5 g curry leaves
- 1 lemongrass stalk, bottom 5 cm, lightly bruised
- 1 pandan leaf, tied in a knot
- 200 ml coconut cream
- 600 g tinned peeled tomatoes
- salt and black pepper
For the pounded rice mixture
- 12 g rice
- 8 g grated coconut
- 2 green bird’s eye chillies
- 3 cardamom pods
- 5 whole cloves
Spice blend
- 24 g red curry powder (recipe below)
- 8 g fenugreek seeds
- 7 g mustard seeds
- 4 g chilli flakes
- 4 g chilli powder
- 4 g sweet paprika
- 3 g salt flakes
Curry paste
Makes approximately 150g
- 5 g curry leaves
- 24 g sweet paprika
- 20 g chilli powder
- 20 g coriander seeds
- 15 g white peppercorns
- 13 g chilli flakes
- 12 g cumin seeds
- 10 g cardamom seeds
- 8 g fennel seeds
- 8 g cinnamon quill, roughly crushed
- 7 g turmeric powder
- 5 g fenugreek seeds
- 3 g cloves
- 3 g star anise
Marinating time: 1 hour + 1 hour (or overnight)
Instructions
- To make the red curry powder, place the curry leaves in a frying pan over a medium–high heat and cook gently for about 2 minutes. Reduce the heat a little and cook for another 1–2 minutes until they are dry and toasted, but not browned. Allow the leaves to cool completely, then combine them with the remaining spices and grind to a fine powder. Store in an airtight container.
- Use a heavy cleaver to cut each chicken thigh across the bone into 2 or 3 pieces (depending on size). Transfer the chicken pieces to a large bowl and set aside.
- To make the pounded rice, heat the rice in a small frying pan over low heat and gently toast for 2-3 minutes, or until it just begins to change colour. Transfer the toasted rice to a mortar and pestle and allow to cool. Return the pan to the heat with the grated coconut and toast, stirring constantly, for 2-3 minutes, or until it reaches an even, dark brown colour. Transfer the coconut to the mortar with the rice. Add the chillies, cardamom and cloves to the mortar, then pound to a fine consistency. Add a splash of water to form a thick paste, then transfer the paste to the bowl with the chicken pieces. Mix well to combine, then refrigerate for 1 hour.
- In a medium bowl, combine the spice blend ingredients, then add to the bowl with the chicken and massage to combine. Refrigerate for a further hour (if preparing in advance), or if about to cook, marinate at room temperature for 1 hour.
- When ready to cook, preheat the oven to 160°C. Transfer the marinated chicken to a large baking dish with the chilli, onion, garlic, ginger, sliced lemongrass, curry leaves, bruised lemongrass stalk, pandan, coconut cream and tinned tomatoes with a generous pinch of salt and pepper and mix well to combine. Spread out the marinated chicken curry to fit in a single layer, then cover with a layer of baking paper and foil. Bake for 1 hour and 20-30 minutes, stirring every half hour, until the chicken is cooked through. Allow to stand for 10-15 minutes, then serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Edible Garden
