Spicy Chicken with Coconut Recipe

Spicy Chicken with Coconut Recipes

Ingredients :

3-3.5lb chicken or 4 chicken quarters

4 garlic cloves

1 onion, sliced

4 macadamia nuts or 8 almonds

1 tbsp coriander seeds, dry-fried, 1 tsp ground coriander

3 tbsp oil

1 inch fresh galangal, peeled and bruised

2 lemon grass stems, freshy part bruised

3 lime leaves

2 bay leaves

1 tsp sugar

2.5 cups coconut milk


boiled rice and deep-fried onions, to serve

Method :

Preheat the oven to 190C / 375F / Gas 5. Cut the chicken into four or eight pieces. Season with salt. Put in an oiled roasting tin and cook in the oven for 25-30 minutes. Meanwhile prepare the sauce. Grind the garlic, onion, nuts and coriander to a fine paste in a food processor or with a pestle and mortar. Heat the oil and fry the paste to bring out the flavor. Do not allow it to brown. Add the part-cooked chicken pieces to a wok together with the galangal, lemon grass, lime and bay leaves, sugar, coconut milk and salt to taste. Mix well to coat in the sauce.

Bring to the boil and then reduce the heat and simmer gently for 30-40 minutes, uncovered, until the chicken is tender and the coconut sauce is reduced and thickened. Stir the mixture occasionally during cooking. Just before serving, remove the bruised galangal and lemon grass. Serve with boiled rice sprinkled with crisp deep-fried onions.

Serves 4

Traditionally, the chicken pieces for this Indonesian dish would be part-cooked by frying , but roasting in the oven is just as successful. This recipe is unusual in that it does not contain any chilies or turmeric, but galangal, lemon grass, coriander and lime leaves add a deliciously spicy flavor.

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