A slow cooked chicken curry with Thai and Indian influences.
Debone the chicken thighs (or you can buy already deboned thighs). Dice into 1 inch cubes and set aside. Peel and dice the potato into 1 inch cubes.
Make the curry base: Peel and dice the onion and garlic, bruise the lemongrass with the back of a knife then finely cut, peel and grate the galangal, de-seed the chili and finely chop, de-stem the lime leaves and finely chop. Chop half of the nuts and set aside the others for garnish later. Crush the cardamon with the flat edge of a knife.
Heat a wok on a medium heat and dry fry the spices for 1 minute (ground coriander, cumin seed, white pepper, cardamon, turmeric), then add the oil and combine with the spices. Now add the onion, garlic, chilli, galangal, lime leaves, lemongrass and cook for 3 minutes. Add the rest of the ingredients including the stock, coconut milk, potatoes and chicken and stir. Simmer the dish for 1 hour stirring occasionally. Finish the dish with the remaining nuts and some fresh coriander.
«This dish can also be made with beef or prawns and is best made a day in advance and re-heated.»