Thai Chicken In Red Sauce

Ingredients

• • Boneless chicken (cut into 8 pieces) - 500 grams
• • Whole red chillies (dried) - 8
• • Vinegar - 2 tablespoons
• • Saboot dhania/Coriander seeds - 1 tablespoon
• • Jeera/Cumin seeds - 1 teaspoon
• • Saboot kali mirches/Pepper corns - 6
• • Garlic (chopped) - 2 tablespoons
• • Lemon grasses - 2 tablespoons
• • Coriander (fresh) - 2 tablespoons
• • Fish sauce - 2 tablespoons
• • Coconut milk - 2 cups
• • Salt - as required
• • Oil - 4 tablespoons
• • Green chillies (chopped) - 2

Method

• 1. Soak red chillies in vinegar for 10 minutes.
• 2. Grind together - coriander seeds, cumin seeds, pepper corns, garlic, lemon grass, green coriander and soaked red chillies to a smooth, hot paste. Keep aside.
• 3. Extract 2 cups of coconut milk by soaking grated coconut in 1 cup of warm water. Blend and then strain. Repeat to get 2 cups of milk.
• 4. Heat oil on moderate heat, in a sauce pan. Add the prepared hot paste. Stir fry for 1 minute.
• 5. Stir 2-3 Tablespoon of coconut milk and cook stirring continuously.
• 6. Add the chicken pieces and cook on low flame for 5 minutes.
• 7. Add the fish sauce and salt. Stir.
• 8. Add the rest of the coconut milk and bring to a boil. Lower heat.
• 9. Cover and simmer for 10-15 minutes, stirring occasionally till chicken is tender.
• 10. Garnish with chopped green chillies.