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Coconut Chicken

Grannys.kitchen's picture
Ingredients
  Chicken legs and wings 3 Pound
  Broiler fryer chicken 3 Pound, cut up (1 Whole)
  Cooking oil 2 Tablespoon
  Macadamia nuts 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Ground coriander 1 Teaspoon
  Ground laos/Grated gingerroot 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Finely snipped dried lemongrass/1 teaspoon finely shredded lemon peel 1⁄4 Teaspoon
  Coconut milk 2 Cup (32 tbs)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Water 1 Tablespoon
  Finely snipped tamarind pulp/Tamarind paste 1 Teaspoon
  Hot cooked rice 2 Cup (32 tbs)
Directions

In a large skillet brown chicken pieces on both sides in hot oil for 15 minutes; remove from skillet.
Set chicken aside, reserving 1 tablespoon drippings.
Meanwhile, place nuts in a blender container or food processor bowl.
Cover and blend till finely ground.
For sauce, in reserved drippings cook the onion, garlic, coriander, laos or gingerroot, cumin, turmeric, and lem ongrass or lemon peel till onion is tender but not brown.
Stir in the ground nuts, Coconut Milk, sugar, salt, and red pepper.
Return chicken to the skillet.
Cover and simmer about 20 minutes or till chicken is tender.
Transfer chicken to a serving platter and keep warm.
Stir water into tamarind.
Stir tamarind into sauce.
Gently boil the sauce, uncovered, till thickened and reduced (should measure about 11/3 cups).
Strain sauce, if desired.
Spoon sauce over chicken.
If desired, garnish with cilantro.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

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