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How to Prepare Award-winning Chicken in coconut and turmeric sauce
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Many issues can roughly affect the style quality of Chicken in coconut and turmeric sauce, ranging from the type of ingredients, then the collection of fresh elements, to the way to make and serve it. Don’t worry about making ready delicious Chicken in coconut and turmeric sauce at home, as a result of as long as you already know the tips, this dish generally is a particular deal with.
The variety of servings that may be served to make Chicken in coconut and turmeric sauce is 4-5 people. So be certain that this portion is enough to serve for your self and your loved one household.
Oh yes, simply so as to add, the time needed to cook Chicken in coconut and turmeric sauce is estimated to be round 45 mins.
So, this time, let’s strive it, let’s differ Chicken in coconut and turmeric sauce ourselves at residence. Staying with easy components, this dish can present advantages in helping to take care of the health of our bodies. You can make Chicken in coconut and turmeric sauce using 21 material type and 11 manufacturing steps. Here is the right way to make the dish.
This is a tweak from Chicken rendang recipe which is famous in Indonesia and Malaysia.
Components and spices that should be Get to make Chicken in coconut and turmeric sauce:
- 1 kg chicken with skin
- 500 ml coconut milk
- 100 gr grated coconut (to roast)
- 1 tsp Cummin seeds
- 5-7 pcs cardamom seeds
- 1 lemongrass
- 2 bay leaves
- 2 lemon leaves
- Salt & pepper
- Pinch sugar
- Blended ingredients
- 10 cloves shallot
- 5 cloves garlic
- 2-3 pcs red chilli
- 1 cm ground turmeric
- 1 cm ginger
- 1 tbs corriander power
- 1 tsp galangal paste
- 1/2 tsp cinnamon powder
- 1 tsp nutmeg powder
- 2 tbs cooking / Olive oil
Steps to make to make Chicken in coconut and turmeric sauce
- Roast the grated coconut until it's golden brown, the set aside and let it cool
- Clean the chicken and cut into medium pieces (8 to 10 pieces) and add some salt & pepper
- Blend all the ingredients mentioned above, until it forms a paste
- Next, in a pot, cook the chicken with the coconut milk until it's half cook
- Add the blended paste along with Cummin seeds, cardamom, lemongrass, bay leaves, lemon leaves and pinch of sugar
- You may add more salt and pepper according to your taste
- If the chicken is not cooked when the liquid is simmer, add half glass of water until it's cooked
- After the chicken is cooked and the liquid is simmer, add the roasted coconut
- You will notice that the texture become thick after adding the grated coconut
- Cook for another 5mins and remove from the stove
- Serve with jasmine rice. Enjoy!
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