RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 500g chicken thigh, boneless & Skinless
• 1tsp turmeric
• 1tsp salt
• 1 lemongrass roughly chopped
• 2 long red chilli roughly chopped
• 15g ginger
• 3 cloves of garlic
• 1 red onion roughly chopped
• 5 shallots
• 1 tomato roughly chopped
• 2tbsp chilli paste
• 1 cinnamon stick
• 2 star anise
• 3 cardamom
• 1tsp fennel powder
• 1tsp coriander powder
• 200g tomato paste
• 1/2 cup tomato ketchup
• 1 tbsp sugar
• Salt to taste
• Coriander leaves for garnish
• Cobram Estate Light EVOO

METHOD:

• Marinate the chicken with turmeric and salt.
• Lightly pan sear the chicken thigh and keep aside.
• Blend the following into a smooth paste- lemongrass, red chilli, ginger, red onion, garlic,shallots and tomato.
• Add 2-3tbsp of vegetable to a large pan and cook the paste until fragrant and the oil comes to the surface.
• Add cinnamon, star anise, cardamom, fennel powder and coriander powder and cook for 5mins. Add little water if the paste gets to thick.
• Add tomato paste, tomato ketchup and chicken thigh into the paste and cook for another 10mins or until the thigh is cooked.
• Remove from heat and garnish with coriander leave.
• Best serves with coconut or my favour warm white bread.

Our friends at Wine Selectors recommend pairing this dish with a Prosecco or Chenin Blanc.