Thai Coconut Chicken...mmmmmm

This is a reciepe from one of my favourite cook books... I cooked it Sunday & it went down a treat , a bit spicey but full of flavour.....I thought I would share it with you....enjoy!

Thai coconut chicken

1tsp cumin seeds
1tsp mustard seeds
1tsp coriander seeds
1tsp tumeric
1 bird's - eye chilli, deseeded & chopped
1tsp freshly grated root ginger
2 gloves of garlic, peeled & chopped finely
125ml double cream or aspro soya
8 skinless chicken thighs
2tsp ground nut oil
1 onion, peeled & finely sliced
200ml coconut milk
salt & freshly ground black pepper
4tbs freshly chopped coriander
2 spring onions, shredded, to garnish
freshly cooked Thai fragrant rice to serve.

Heat the wok & add the cumin seeds, mustard seeds & coriander seeds. Dry fry over a low to medium heat for 2 minutes, or until the fragrance becomes stronger & the seeds start to pop. Add the tumeric & leave to cool slightly. Grind the spices in a pestle & mortar or blend to a fine powder in a food processor.

Mix the chilli, ginger, garlic & then the cream together in a small bowl, add the ground spices & mix.Place the chicken thighs in a shallow dish & spread the spice paste over the thighs.

Heat the wok over a high heat add the oil & when hot, add the onion & stir-fry until golden brown. Add the chicken & spice paste. Cook for 5-6 minutes,stirring occasionally, until evenly coloured. Add the coconut milk & season to taste with salt & pepper.

Simmer the chicken for 15-20 minutes, or until the thighs are cooked through, taking care not to allow the mixture to boil. Stir in the chopped coriander & serve immediately with the freshly cooked rice sprinkled with the shredded spring onion