Components
- 1.5 kg (three lb 5 oz) hen thighs
- 1 giant onion, roughly chopped
- 2 teaspoons crushed garlic
- 1 teaspoon grated contemporary ginger
- half of teaspoon floor turmeric
- half teaspoon floor pepper
- 2 teaspoons floor coriander
- three strips lemon zest or three makrut (kaffir lime) leaves
- four hundred ml (14 fl oz) coconut milk
- 2 teaspoons comfortable brown or palm (jaggery) sugar
Technique
1. Wash the hen underneath chilly water, then pat dry with paper towels. Trim the hen of extra fats. Place the onion, garlic and ginger in a meals processor bowl or blender. Course of till easy, including somewhat water if vital. Place the hen, onion combination, turmeric, pepper, coriander, 1 teaspoon of salt, lemon zest or makrut, coconut milk, sugar and 250 ml (9 fl ounces1 cup) water in a saucepan and convey slowly to the boil.
2. Scale back the warmth to a simmer. Cook dinner, lined, for forty five minutes, or till the hen is tender, stirring often. Take away the hen from the pan. Discard the lemon zest or makrut leaves.
three. Carry the sauce remaining within the pan to the boil.
3.Cut back the warmth to medium-excessive and cook dinner, uncovered, stirring sometimes till thick. Place the rooster on a calmly oiled grill (broiler) and cook dinner beneath excessive warmth, browning the items on each side. Serve the rooster with steamed rice and pour the sauce over the hen. Sprinkle with freshly floor black pepper.
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