1. Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary. 2. Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste. 3. Cook, stirring frequently, until fragrant, 5-7 minutes. 4. Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes. 5. Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes. 6. Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt. 7. Simmer, stirring occasionally, until chicken is tender, 40-50 minutes. 8. Add the remaining coconut milk; cook for 2 minutes. 9. Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind. ---------------------------------------------------------------------------
Nutrition
Ingredients
