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Chicken in Coconut Sauce   HT  MC  Indonesian  70mins

 

Indonesian name: Ajam Kalio

 

Serves 4    Hot  Poultry  Main Course  Gluten Wheat Dairy Free  Eggless Indonesia  South East Asia  Asian

 

NB: If serving as part of a traditional Indonesian meal, i.e. a rice/noodle dish plus 2-3 other dishes, reduce the quantity of chicken to 3 pieces    

 

Ingredients

3 Onions, chopped

4 Garlic Cloves, chopped

8 Chili Peppers, chopped

2.5cm/1-inch Freshly chopped Root Ginger

1 teasp Dried Galangal  or 2.5cm/1-inch Freshly chopped Root Galangal

2 teasp Ground Turmeric

2 teasp Ground Coriander

2 teasp Ground Lemon Grass or 1 Stalk Lemon Grass

430ml/14fl.oz. Unsweetened Coconut Milk

Salt to taste

4 Chicken joints, halved 

Instructions

 

1. Place the  galangal, turmeric, coriander and ground lemon grass if not using fresh, onion, garlic, chillies and ginger in a food processor and process until quite smooth.

 

2. Place the pureed mixture in a large saucepan together with the coconut milk and bring slowly to the boil.

 

3. Add the Chicken and bruised fresh Lemon grass (if not using ground lemon grass), bring back to the boil, season with salt, cover and simmer for 45 minutes.

 

4. Remove the lid from the pan and continue to cook, uncovered for a further 15 minutes. Serve hot.

 

 

More Chicken Recipes  |  General Prep & Cooking Times   |  More Indonesian Recipes

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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