Kai Kaeng - Chicken Casserole Recipe - Cooking Index
Kai Kaeng - Chicken Casserole Recipe - Cooking Index
| Marinade | ||
| 1 tablespoon | 15ml | Garlic - crushed |
| 1 tablespoon | 15ml | Fresh root ginger - grated |
| 1 tablespoon | 15ml | Shallots - thinly sliced |
| 1 tablespoon | 15ml | Peanut oil |
| 1 | Turmeric | |
| Salt and pepper, tom taste - to taste. | ||
| Sauce | ||
| 1 teaspoon | 5ml | Cumin seeds |
| 1 teaspoon | 5ml | Coriander seeds |
| 1 teaspoon | 5ml | Cardamom pods |
| Other Ingredients | ||
| 4 cups | 250g / 8.8oz | Chicken - filleted and cut into bite sized pieces. |
| 1 tablespoon | 15ml | Fermented shrimp paste |
| 1 cup | 62g / 2.2oz | Shallots - finely sliced (or use red onions) |
| 1 tablespoon | 15ml | Prik ki nu - (green birdseye chilies), thinly sliced |
| 1 tablespoon | 15ml | Prik ki nu daeng - (red birdseye chilies), thinly sliced |
| 1 cup | 237ml | Coconut milk |
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 180 C 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.)
Method
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 saute pan and stir fry until the chicken just starts to change color. Transfer to a slow-crock cooker, and add the sauce, and then simmer, on low heat for one to one and a half hours (until the chicken is cooked, tender, and the pieces fall apart at the pressure of a chopstick.)
Serve with steamed white rice.
Recipe By: Muoi Khuntilanont
Source:
Colonel Ian F. Khuntilanont-Philpott
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