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Thai Style Casserole Chicken Recipe


  • 8 Tablespoons Olive Oil
  • 1 Whole Medium Chicken
  • 1 Tin Coconut Milk
  • 1 Tablespoon Fish Sauce
  • 1 finely chopped onion
  • 8 cloves garlic thickly sliced
  • 2 Inches root ginger grated
  • 1 glass dry white wine
  • 1 shot single malt whiskey
  • 3 teaspoons tomato puree
  • 2 teaspoons Curry Powder
  • 1 teaspoon Anchovy paste
  • dash worcester sauce
  • 1 teaspoon tamarind paste
  • 20 Large Basil Leaves coarsely chopped
  • 10 cayenne/green finger Chillies de-stalked
  • 2 tablespoons lemon juice
  • 2 tablespoons worcester sauce
  • 2 tablespoons soy sauce

Cooking method for Thai Style Casserole Chicken

Serves 2

Mix the tomato puree, tamarind paste, curry powder,anchovy paste and worcester sauce into a thick curry paste, adding a little water if needed. Pre-heat oven to 200 degrees C. Heat the oil in a frying pan to medium heat. Chop the chicken into portions (leave on the bone with the skin) and fry until browned on each side. Place chicken pieces into a casserole dish. Fry the onions, ginger and garlic in the remaining oil until translucent, then add to the pot retaining as much oil as possible. Pour over the wine, coconut milk and whiskey. Fry the curry paste in the remaining oil for 1 minute and add paste and oil to the pot. Add the fish sauce, soy sauce, chillies and lemon juice, cover and place in the oven for 1 and a half hours. Serve on a bed of rice and sprinkle over the basil leaves.

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