About the Recipe
We love a big bowl of fried chicken, coconut rice and spices. We hope you do too!

Ingredients
320g British Chicken Thigh Fillets
1 Lemongrass Stalk
1 tsp dried Chilli Flakes
15g Tamarind Paste
15ml Soy Sauce
15g Ginger & Garlic Paste
15ml Rice Vinegar
½ tsp Ground Turmeric
½ tbsp Curry Powder
25g Solid Coconut Cream
130g White Long Grain Rice
4 tbsp Cornflour
1 tbsp Vegetable Oil
160g Coleslaw Mix
Salt
Sugar
Preparation
Step One
Bash the lemongrass with a rolling pin. Remove the tough outer layers and set aside for later, then chop the softer inner core finely. Chop the coconut cream roughly.
Step Two
Add the long grain rice and outer lemongrass layers to a pot (with a lid), add a pinch of salt, coconut cream and 225ml cold water. Bring to the boil, then reduce to a simmer for 12-15 minutes, until the water has been absorbed. Once done, remove the lemongrass - coconut rice!
Step Three
Add the inner chopped lemongrass, curry powder, ginger & garlic paste, turmeric, ½ tsp chilli flakes and a pinch of salt to a bowl. Add the chicken thighs and mix until coated. This is your marinated chicken.
Step Four
Add cornflour to the chicken and mix until coated.
Step Five
Heat a large, wide-based pan with a generous drizzle of vegetable oil over a medium heat. Once hot, add the coated chicken and cook for 8-9 minutes on each side, or until crispy and cooked through.
Step Six
While the chicken is cooking, combine your coleslaw mix (carrots and red cabbage) with half the rice vinegar, a pinch of sugar and salt and mix together.
Step Seven
Add 1 tbsp of sugar to a small bowl with 1 tbsp of hot water and mix until the sugar dissolves. Add the remaining rice vinegar, tamarind paste, soy sauce and ½ tsp chilli flakes. This will be your dipping sauce.