Ingredients

• 1 tablespoon coriander seed
• 1/2 teaspoon red chili pepper flakes, crushed
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• 1 piece fresh ginger, 10cm, peeled and thinly sliced
• 3 tablespoons peanut oil
• 5 kaffir lime leaves
• 4 -6 sticks cinnamon (about 10cm each)
• 1 stalk lemongrass, tied into a knot
• 1 1/2 kg chicken thighs, and legs
• 2 cups coconut milk
• 3/4 teaspoon salt
• jasmine rice, for serving

Instructions

1. Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.

2. Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.

3. Cook, stirring frequently, until fragrant, 5-7 minutes.

4. Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.

5. Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.

6. Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.

7. Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.

8. Add the remaining coconut milk; cook for 2 minutes.

9. Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.