Thai Chicken Casserole, 'Gai Kaeng'
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.
For 4 Person(s)
- 4 Cups chicken, cut into bite sized pieces
Ingredients For Marinade
- 1 Tablespoon Garlic, Crushed
- 1 Tablespoon Fresh Root Ginger, Grated
- 1 Tablespoon Shallots, Thinly Sliced
- 1 Tablespoon Peanut Oil
- Pinch Turmeric
Ingredients For 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 for Thai Chicken Casserole, 'Gai Kaeng'
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.