The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 8-10 serv­ings.

3 Tbsp. canola oil

3 large onions, cubed

3 kg. chicken thighs, skin­less and bone­less, cut into pieces

3 medium sweet pota­toes, peeled and cut into 2 cm. cubes

3 bunches lemon grass, chopped

1 bunch cilantro, chopped

3 gar­lic fresh cloves, chopped

2 Tbsp. yel­low curry paste

1 Tbsp. curry pow­der

1 liter chicken stock or water

1 can of high-fat co­conut milk

Salt and pep­per to taste Rice:

2 Tbsp. canola oil

4 cups basmati rice

Salt to taste

2 bay leaves

4 whole all­spice berries

6 cups of boil­ing water to steam rice


½ cup cilantro, chopped

¼ cup red chili flakes, chopped

Heat the oil in a pan and sauté the onions un­til they’re golden brown. Add the chicken and sauté the chicken pieces on both sides for 3-4 min­utes.

Add the sweet potato and sauté for 2 min­utes, stir­ring ev­ery once in a while. Add the lemon grass, cilantro, gar­lic, curry paste and pow­der, chicken stock and co­conut milk.

Stir un­til sweet potato has soft­ened and chicken is cooked through. Sea­son with salt and pep­per and con­tinue cook­ing over medium flame un­cov­ered un­til sauce has thick­ened – about 30 min­utes.

Taste and adjust sea­son­ing. Con­tinue cook­ing un­til sauce reaches de­sired thick­ness. (Not too wa­tery, but not too thick ei­ther. If nec­es­sary, you can add a lit­tle more chicken stock or keep cook­ing un­til sauce thick­ens.)

At the same time, pre­pare the rice. Heat oil in a medium pan and add the rice. Sauté for 2 min­utes and then add salt, all­spice and bay leaves. Stir for another minute and then pour in boil­ing water. Stir, lower flame and cook for 15 min­utes.

Trans­fer rice to a serv­ing dish and then ar­range chicken mix­ture on top. Adorn with cilantro leaves and red chili flakes.

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