Braised chicken with chilli

True Love
7 servings Prep: 20 mins, Cooking: 52 mins
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Poultry

By Food24 November 03 2009
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Ingredients (16)

250.00 ml stock — chicken
6.00 fresh sage — leaves
1.00 lime — juice only
65.00 ml flour
0.00 salt and freshly ground black pepper — to taste
10.00 ml turmeric
6.00 red chilli — deseeded and chopped
6.00 cm fresh ginger — sliced
65.00 ml fish sauce
3.00 garlic — cloves, crushed
3.00 carrots — sliced
8.00 chicken — thighs
250.00 ml oil
8.00 plum tomatoes
5.00 ml cumin — ground
250.00 g button mushrooms — sliced
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Method:

Combine flour with salt and pepper, toss chicken pieces in mixture to coat, shaking off excess flour.
Heat oil in a large saucepan and shallow fry chicken in batches, until lightly browned on all sides. Remove from pan and set aside.
Add garlic, ginger, turmeric and extra salt and pepper to remaining oil in the pan, cook-over medium heat, stirring for 1 minute.
Add carrots, tomatoes, mushrooms and
sage, cook gently for 10 minutes.
Add fish sauce, chillies, cumin and chicken stock, cook for a further 2 minutes.
Return chicken to pan, reduce heat, simmer covered for 40 minutes, or until chicken is cooked through and vegetables are tender.
Drizzle chicken with lime juice before
serving with crusty rolls or bread.



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