Spicy Creamy Coconut Clay Pot Chicken - cooking recipe

Ingredients

1 kg boneless skinless chicken thighs
2 garlic cloves, crushed or 2 teaspoons bottled minced garlic
1 onion, finely chopped
3 teaspoons bottled minced lemongrass (or 5cm fresh)
1 tablespoon freshly grated ginger or 1 tablespoon bottled minced ginger
1 teaspoon bottled minced chili (or more to taste) or 1 teaspoon sambal oelek (or more to taste)
1 cm cube shrimp paste or 1 tablespoon fish sauce
1 tablespoon vegetable oil
3 tablespoons shredded coconut (not desiccated) (optional)
300 ml coconut milk
100 ml coconut cream
300 ml chicken stock
1 lime, finely grated rind and juice
1 tablespoon brown sugar
1 tablespoon rice vinegar or 1 tablespoon white wine vinegar
1 bunch fresh coriander (to garnish) or 1 teaspoon bottled minced coriander

Preparation

If using a glazed clay pot, soak for 15 minutes in water before using - do not preheat oven.
If cooking conventionally, pre-heat oven to 180\u00b0C.
Chop chicken into large chunks, about 6cm (2 1/2\") square.
In a small bowl, combine garlic, onion, lemon grass, ginger, chili, shrimp paste (if using) and oil - mix well being sure to break up shrimp paste.
If using shredded coconut, dry fry over medium heat in a large frying pan, tossing frequently until light brown - be careful not to let it burn.
Add onion mixture to the pan and fry for about 30 seconds until aromatic.
Add chicken pieces and fry briefly for 3-4 minutes until lightly browned.
Add coconut milk (reserve coconut cream for later), lime zest, brown sugar, vinegar and fish sauce (if using instead of shrimp paste).
Transfer contents of frying pan to soaked clay pot (or to crock pot or oven-proof casserole dish).
For clay pot, place into a cold oven, set temperature to 180\u00b0C and, when oven reaches set temperature, cook for 60 minutes.
For conventional cooking, place boiling contents of frypan in ovenproof casserole, cover with a lid and place in pre-heated oven for approx 40 minutes.
For crock pot, place boiling contents of frypan in crock pot and cook for 4-6 hours.
At the end of cooking time, remove lid, stir in coconut cream and 1 heaped teaspoon bottled minced coriander (if using).
Cook, uncovered, for a further 10 minutes for sauce to thicken slightly (do not expect a thick sauce).
Remove from oven and stir in the juice of HALF the lime (or to taste).
Taste and add a little salt if necessary.
Serve over steamed jasmine rice and garnish with coriander leaves.