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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This is a "Thai-ised" version of a recipe from Delia Smith's cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food. This version is set up for a slow-crock cooker, but it could be prepared as a conventional casserole by simmering it on the stove top for about 30 minutes or in an oven at about 350°F for 30 minutes or so. In either case check occasionally for "doneness" as I have lost my notes on oven cooking of this dish (not owning an oven it is of little interest to us...)
4 cups chicken, cut into bite sized pieces.
The marinade:
1 tablespoon garlic, crushed
1 tablespoon fresh root ginger, grated
1 tablespoon shallots, thinly sliced
1 tablespoon peanut oil
a pinch of turmeric, and salt and pepper to taste
The sauce:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom pods
1 tablespoon fermented shrimp paste
1 cup shallots, finely sliced (or use red onions)
1 tablespoon prik ki nu (green birdseye chilis), thinly sliced
1 tablespoon prik ki nu daeng (red birdseye chilis), sliced
1 cup coconut milk
Mix the ingredients of the marinade, and marinade the chicken in a cool place for about 3 hours. Toast the cumin, coriander, and cardamom in a dry heavy skillet or wok, until aromatic, and grind to a fine powder. Blend the ingredients of the sauce together. Transfer the chicken and marinade to a wok or sauté pan and stir fry until the chicken just starts to change colour. Transfer to a slow-crock cooker, and add the sauce, and then simmer, covered on low heat for one to one and a half hours (until the chicken is tender and the pieces fall apart at the pressure of a chopstick.) Serve with steamed white rice.