Chicken leg curry

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Chef Jeremy Pang’s spin on aromatic Panang chicken curry, a Thai-style red curry, uses juicy chicken legs and involves making a quick curry paste using toasted spices, coriander, lemongrass and dried red chillies. It’s finished with fish sauce and palm sugar – but you can use light soft brown sugar in a pinch. Serve with rice. Jeremy says: “The word ‘panang’ means ‘crossed’ and comes from along the Cambodian-Thai border – it refers to the crossing of the bird’s legs to lock in the spice…

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I prefer cooking this recipe on the barbecue but the oven works well too. If cooking in the oven, set your oven to the highest heat. Place the chicken pieces on a rack and cook for about 25 minutes. Turn the pieces half way through the cooking time. The chicken is ready when the juices run clear when pricked with a fork and the edges are blackened slightly.

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