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.

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