Chicken In Coconut Milk

Ingredients :

8 black peppercorns, cracked

6 coriander roots, finely chopped

4.5 cm piece galangal, thinly sliced

2 fresh green chilies, seeded and thinly sliced

550 ml coconut milk

4 kaffir lime leaves, shredded

1 chicken, cut into 8 pieces

1 tablespoon fish sauce

3 tablespoons lime juice

3 tablespoons chopped coriander leaves

grated zest 1 kaffir lime

Method :

Using a pestle and mortar or small blender, pound or mix together peppercorns, coriander roots and galangal. In a wok, briefly heat peppercorn mixture, stirring, then stir in chilies, coconut milk, lime zest and leaves. Heat to just simmering point and add chicken portions. Adjust heat so liquid is barely moving, then cook gently for about 40-45 minutes until chicken is very tender and liquid reduced. Stir in fish sauce and lime juice. Scatter coriander leaves over chicken and serve.

Serves 6-8