Thai Chicken Casserole, 'Gai Kaeng'
Buy ingredients for this recipe!
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.
4 cups chicken, filleted and cut into bite sized pieces.
1 teaspoon cumin seeds
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.
Email This Recipe
Send this recipe to yourself or a friend.
Add a Comment
Related RecipesChicken Satay, 'Satay Gai' Thai Masaman Chicken, 'Gaeng Masaman Gai' Green Curry with Fresh Chile, Chicken, Eggplant & Kaffir Lime Sesame Chicken Kebabs
Essential Thai Pantry
Find Another Thai RecipeNeed more help? Check out our Thai Recipe Helper
Start typing the name of the recipe you are interested in.
Share photos of this recipe from your own kitchen or a restaurant table, and earn rewards!
Details and quick sign up here.