Sprinkle 1 tablespoon spice blend (or curry powder) on the underside.
Heat oil in a large pot over medium heat.
Add pandan, if using, cinnamon stick, cardamom, fenugreek and mustard seeds.
Photo: Greg DuPree
Cook, stirring, for 2 minutes.
Discard the pandan and cinnamon stick.
Add the chicken, skin-side down, and cook until the skin is golden, about 7 minutes.
Transfer the chicken to a plate.
Add garlic, lemongrass, ginger and curry leaves; cook, stirring, for 2 minutes.
Stir in broth and bring to a boil over medium heat.
Nestle the chicken into the pot and reduce heat to medium-low.
Cook, stirring occasionally, until thickened and the chicken reaches 165F, about 20 minutes.
Transfer the chicken to a cutting board.
Discard the skin and bones.
Shred the meat with two forks and return to the pot.
Stir in coconut milk and lime juice and simmer for 5 minutes more.
Tip:
Popular in Indian cuisine, fenugreek seeds taste maple-y, tangy and nutty.
Find them in the spice aisle at well-stocked grocery stores, in Indian markets or online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
