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Thai Chicken Casserole, 'Gai Kaeng'

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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.

Ingredients

4 cups chicken, filleted and cut into bite sized pieces.

Marinade

1 tablespoon garlic, crushed
1 tablespoon fresh root ginger, grated
1 tablespoon shallots, thinly sliced
1 tablespoon peanut oil
a pinch turmeric, salt & pepper to taste.

Sauce

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom pods
1 tablespoon fermented shrimp paste
1 cup shallots, finely sliced (or use red onions)
2 tablespoons Thai chile peppers, thinly sliced
1 cup coconut milk

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 sautee 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, covered 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 Thai jasmine rice.

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