How to cook Chicken in Coconut Milk ? Recipe

Put the chicken pieces into a bowl. Make a mixture of the garlic, ginger, galangal, nuts, coriander, cumin, fennel, salt and pepper. Mix in just enough oil to give the spices a spread able consistency and rub over the chicken. Cover and set aside for 1 hour. Heat the oil in a wok or frying pan and fry the onions slowly until they become golden brown.

image source: edibleharmony.com/wp-content/uploads/2012/07/720-1280×844.jpg

Serves 6

• 1.5 kg (3 lb) chicken thigh cutlets and drumsticks
• 2 teaspoons crushed garlic
• 2 teaspoons finely grated ginger
• 1 tablespoon pounded galangal, fresh or in brine
• 1 tablespoon finely grated candle (kemiri) nuts or macadamias
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground fennel
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 4 tablespoons oil
• 3 brown onions, finely sliced
• 1 x 400 ml (13 fl oz) can coconut milk
• 1 stem lemongrass, whole, bruised
• 1 small cinnamon quill
• juice of ½ lime or 2 teaspoons tamarind pure

Put the chicken pieces into a bowl. Make a mixture of the garlic, ginger, galangal, nuts, coriander, cumin, fennel, salt and pepper. Mix in just enough oil to give the spices a spread able consistency and rub over the chicken. Cover and set aside for 1 hour. Heat the oil in a wok or frying pan and fry the onions slowly until they become golden brown. This will take some time, and they should be stirred frequently so they cook evenly. Lift out on a slotted spoon and set aside. Add a little extra oil to the pan if necessary and fry the chicken pieces on medium heat until they are golden on all sides.

Shake the can of coconut milk well before opening. Dilute half the coconut milk with 300 ml (10 fl oz) water and pour over the chicken. Add the lemongrass and cinnamon. Stir until the mixture comes to a boil, then reduce the heat and cook uncovered for 30 minutes or until the chicken is tender. Add the remaining coconut milk, stir well and cook for a further 10 minutes. Do not cover the chicken at any stage. Stir in the lime juice or tamarind. Taste and see if extra salt is needed. Before serving, remove the cinnamon stick and lemongrass. Garnish with the reserved fried onions. Serve with white rice, vegetables and sambals.