1. Place oats in a wok and “dry fry” over low heat until lightly-coloured – about 10 minutes. Cool 5 minutes before whizzing in small food processor to make fine crumbs. Set aside.
  2. Rinse chillies and place in an electric blender with the shallots, garlic, ginger, galangal, turmeric and lemon grass. Add just enough water to allow blades to work. Whiz to a fine paste.
  3. Place paste, coconut milk, salt and sugar in a wok and bring to the boil. Add chicken pieces and cook on medium heat until chicken is tender and gravy has thickened – about 30 minutes. Add toasted Quaker oat crumbs, turmeric and kaffir lime. Continue cooking and stirring until quite dry. Taste and adjust seasonings if necessary.

50 g Quaker instant oats

15 dried chillies, cut into 2 cm lengths and soaked in hot water till softened

10 shallots, sliced

4 cloves garlic, sliced

2 cm ginger, sliced

2 cm galangal, sliced

1 cm turmeric root, sliced

2 stalks lemon grass, sliced

250 ml thick coconut milk

1 tsp salt

1 tsp sugar

750 g chicken, skinned and cut into 6 cm pieces

1 turmeric leaf, thinly sliced

2 kaffir lime leaves, torn into pieces


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