RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 4 Coles chicken marylands
• 10 long red chillies, roughly chopped
• 6 cloves garlic, roughly chopped
• 3 stalks lemongrass, white part only grated
• 2 golden shallots, roughly chopped
• 2-inch piece ginger, peeled, roughly chopped
• 3 Tbsp. coriander root, roughly chopped
• ⅓ cup Cobram Estate Light Extra Virgin Olive Oil
• ½ tsp. Lee Kum Kee Fine Shrimp Sauce
• 2 tbsp Cobram Estate Light Extra Virgin Olive Oil (for fry pan)
• 3 Tbsp. fish sauce
• ¼ cup brown sugar
• 500ml Massel Liquid Chicken Stock
• 400ml coconut cream
• 3 kaffir lime leaves, deveined and chiffonade

METHOD:

• Preheat oven to 160C.
• In a food processor place chilli, garlic, lemongrass, shallots, ginger, coriander root, olive oil and shrimp sauce and blitz into a paste. Add a dash of water to loosen if required.
• Heat the oil in a wok on high until smoking. Add the spice paste, stir continuously around the wok and fry off until aromatics are released and steam stops rising from the paste, approximately 8-10 minutes. Add fish sauce and brown sugar and stir though. Add chicken stock and coconut cream and bring to a boil. Reduce to a simmer and cook for a further 5 minutes.
• In a deep baking tray, arrange chicken marylands and pour in curry sauce, ensuring that everything is covered. Place in the oven, uncovered for 1 hour and 30 minutes.
• Pour excess curry sauce into a saucepan and place on a medium-high heat. Simmer for approximately 10 minutes until sauce thickens slightly. Before serving, add the kaffir lime leaves and stir through.
• Divide marylands into serving bowls and serve with steamed jasmine rice. Spoon sauce over chicken and garnish with coriander.