Friday, September 28, 2012

Chicken with Lemongrass and Kaffir Lime Leaves

A Thai-style curry from an Indian cookbook? Yes, please. The chicken comes out very moist in this and the sauce is quite rich. It also smells fantastic with the chiles, ginger, garlic, and lemongrass.

One year ago: Savory Squash with Spinach and Coconut Milk

Chicken with Lemongrass and Kaffir Lime Leaves (from 660 Curries)

2 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tsp coarse salt
1 chicken, skin removed, cut into 8 pieces
2 tbsp finely chopped lemongrass
2 - 4 fresh green chiles, stems removed (Thai, cayenne, or serrano)
2 tbsp canola oil
1 large tomato, cored and finely chopped
1 small red onion, cut in half lengthwise and thinly sliced
1/2 cup half and half

1. Combine ginger paste, garlic paste, and salt in a medium bowl. Add chicken and stir to coat. Refrigerate, covered, 30 minutes to overnight.
2. Combine lemongrass, lime leaves, and chiles in a food processor and pulse until minced.
3. Heat oil in a large skillet over medium-high heat. Arrange chicken in a single layer, meat side down in skillet. Cook until seared, 3 - 6 minutes. Flip and brown other side, 3 - 6 minutes.
4. Turn chicken over again. Spread minced mixture on chicken and scatter tomato and onion over them.
5. Cover, reduce heat to medium-low and cook for 20 minutes.
6. Turn chicken over and continue to simmer covered until chicken is cooked, 5 - 8 minutes. Transfer chicken to a serving platter.
7. Pour half-and-half into skillet and simmer over medium-high, uncovered, stirring occasionally until sauce thickens, 5 - 8 minutes.
8. Pour sauce over chicken and serve.

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