Thursday, November 7, 2013


Coconut milk white chicken

One chicken cut into 6 or 8 pieces.
One onion, minced.
Six kemiri (candlenuts), lightly toasted.
Six cloves garlic, slivered.
A slice or two ginger.
One TBS. ground coriander.
Half Tsp. each: ground cumin, white pepper.
Small piece of cinnamon.
Two stalks lemon grass; bruised, folded, tied.
Whole green chilies.
Three cups coconut milk.
Three cups clear stock.
Pinches of salt and sugar.

Fry onion limp-translucent, add the garlic, ginger, and powdered spices. Gild very lightly. Now add everything except the chicken and whole chilies and simmer for an hour.
After this add the chicken and cook on low heat for about forty five minutes, then add the whole chilies and leave on the flame fifteen minutes more.

Remove the chicken to a dish, take out the whole chilies and piece of cinnamon, and reduce the liquid to a velvety consistency. Pour it over the chicken, and garnish with a few fresh basil leaves.

Orignally here:

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