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Chicken In Coconut Milk Recipe

Ingredients

How to make it

  • In a small bowl combine garlic, salt, pepper, ginger, nuts, coriander, cumin, fennel.
  • Mix to a paste using adding a little oil if needed. You don't want this to be runny.
  • Rub into the chicken pieces well and leave it for at least an hour to marinate.
  • Heat 2T oil in a frying pan and fry sliced onion slowly until golden brown and nicely carmelized. Remove from pan and set aside to drain. Add remaining oil to pan and saute chicken gently til it starts to colorand is braised on all sides.
  • Add the THIN coconut milk , daun salam, lemon peel,and cinnamon stick.
  • Stir til it reaches a boil, lower heat and simmer uncovered til chicken is tender. about 30 minutes.
  • Add THICK coconut milk , give everything a gentle thorough stirring and continue simmering uncovered for another 15 minutes or so.
  • Remove from the heat and add the fresh lemon juice and remove whole spices...return the carmelized onions to the pan to rewarm them and when you serve use them as garnish on top of the chicken pieces.
  • Serve with rice and veggies and a nice sambal.
  • check my recipe for chili eggs..they are a good compliment to this dish.
  • NOTE:
  • Coconut milk is made by putting about 3-4 cups dessicated coconut into your blender with 11/2 cup of hot water and blending for a minute or so then pushing the liquid through a fine strainer. This should yield the 1 cup of thick coconut milk you need for this recipe.
  • Return the coconut to the blender and add 2cups hot water and blend together again..press liquid out through a fine mesh strainer again and you should get the 1 1/2 cups of thin milk you need for this recipe.
  • Prepare this before you start cooking.
  • I do not have a photo for this recipe...sorry.

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The Cook

magflower Atlanta, GA

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