Chicken with Coconut Milk
Chicken with Coconut Milk
Try this quick and easy chicken recipe by Chef Wan from Best Wan!.
  • Difficulty Level Easy
  • Technique Stewing
  • Preparation Time 60 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
Ingredients
  • &frac112; kilograms / 3 Pounds 4½ oz Chicken, cut into 12 pieces
  • 50 millilitres / 1½ fl oz Coconut milk (Santan Cair)
  • 250 grams / 9 oz roasted, pounded desiccated Coconut (Kerisik)
  • 3 Kaffir lime leaves (Makrut, Daun Limau Purut)
  • 2 Turmeric leaves (Daun Kunyit), sliced into thin narrow strips
  • Salt and Sugar to taste
  • Paste Ingredients: - to be finely grounded:
  • 10 Red chillies, remove seeds
  • 15 dried Chillies (Cili Kering) - softened in hot water, drain
  • 15 Shallots (Red onion), peeled
  • 3 Garlic cloves peeled
  • 8 Candlenuts (Buah keras, kemiri)
  • 8 Lemongrass (Serai), sliced
  • 2 cm / 1 inch Ginger, peeled
  • 3 cm / 1½ inch fresh Turmeric (Kunyit), peeled
  • 3 Kaffir lime leaves (Makrut, Daun Limau Purut)
  • 10 Bird's eye chilli (Cili Padi) - optional
Method
  1. In a wok, add in oil and stir-fry paste. Simmer for 2-3 minutes. Cover wok to avoid splatters
  2. Add in chicken, coconut milk, and tumeric leaves, mix well with gravy
  3. Boil for 45 minutes, or till chicken becomes tender and the gravy thickens
  4. Wait till oil surfaces
  5. Add in the roasted, pounded desiccated coconut (Kerisik) and kaffir lime leaves
  6. Add salt and sugar to taste
  7. Simmer till gravy thickens
  8. Dish and garnish with finely sliced turmeric leaves

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