Chicken Panang Curry
Packed full of flavour, this chicken panang curry with potatoes is perfect served over white rice.
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Ingredients
- 1 teaspoon cumin seeds
- ½ teaspoon black pepper corns
- 1 teaspoon ground coriander
- 1 onion peeled and roughly chopped
- 3 garlic cloves peeled and roughly chopped
- 2 inch piece of ginger peeled and roughly chopped
- 1 stick of lemongrass roughly chopped
- 2 red chillies
- 20 grams fresh coriander
- 4 tablespoons vegetable oil
- 4 chicken legs
- 4 white potatoes
- 400 ml coconut milk
- 500 ml chicken stock
- 1 tablespoon fish sauce
- 2 teaspoons palm sugar
- 20 grams peanuts to serve
Instructions
- Start by making your curry paste. Put the cumin seeds, ground coriander, peppercorns, onion, garlic, ginger, chilli, lemongrass and half of the fresh coriander into a food processor. Add 2 tablespoons of vegetable oil and blitz until smooth.
- Heat the remaining vegetable oil over a medium heat in a large heavy bottomed frying pan or wok. Season the chicken legs with salt then place skin side down in the pan. Cook until the skin is golden, then turn over.
- Add the curry paste to the pan. Cook for 5 minutes, stirring frequently, until very fragrant.
- Add the coconut milk a little at a time, stirring to completely incorporate each time.
- Pour in the stock. Add the potatoes (cut into 1 inch cubes, no need to peel) and add enough water to ensure the chicken legs are submerged.
- Turn the heat down to low and simmer for 40 minutes.
- Turn the heat up and bring to a rolling boil. Add the fish sauce and palm sugar. Stir frequently until the sauce thickens slightly.
- Serve with rice and topped with the remaining coriander and a handful of peanuts.
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