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Kai Kaeng (chicken casserole)
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    Kai Kaeng (chicken casserole)

    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. In either case check occasionally for "doneness" as I have lost my notes on oven cooking of this dish (not owning an oven it is of little interest to us...)

    Ingredients

    4 cups of chicken, filleted and cut into bite sized pieces. for the marinade
  • 1 tablespoon of garlic, cruchsed
  • 1 tablespoon of fresh root ginger, grated
  • 1 tablespoon of shallots, thinly sliced
  • 1 tablespoon of peanut oil
  • a pinch of turmeric, and salt & pepper to taste.
  • for the sauce
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of cardamom pods
  • 1 tablespoon of fermented shrimp paste
  • 1 cup of shallots, finely sliced (or use red onions)
  • 1 tablespoon of prik ki nu (green birdseye chilis), thinly sliced
  • 1 tablespoom of prik ki nu daeng (red birdseye chilis), thinly sliced
  • 1 cup of coconut milk
  • Method
    Mix the ingredients of the marinade, and marinade the chicken in a coolplace 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 colour. 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 steamed white rice.

    From: Delia Smith's cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food.
    Posted By:Colonel I. F. K. Philpott
    Post Date: Sat, 01 Jun 1996

    *BACK TO CHICKEN*







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