Creamy Chicken in toasted Coconut Sauce

Name: Creamy Chicken in toasted Coconut Sauce
Cuisine: British
Ingredients: 1/2 c - 1 c fine desiccated coconut; 1 kg - 1.5 kg chicken pieces; 3 tbsp hot chilli paste; 2 stalks lemongrass - bruised; 2 tsp turmeric powder; 2 tsp chicken seasoning powder; 1 piece big tamarind peel; 1/2 c water; 2 pieces young tumeric leaves - finely shredded (optional); 2 tsp sugar; 300 g coconut cream; Boiled Cubed potatoes - 5 or more of small potatoes, halve and boil until fork tender. Can be added in B or step 2, once liquid has reduced to half; 1 . Use dry desiccated coconut; 2 . Chilli paste - dried chillies cut and soak in hot water to soften. Next, place in a blender with few tbsp of water or oil and then blend into a very fine paste. Use 3 tbsp of this paste; 3 . Cut lemongrass into desired length

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Notes:
1. Cooking oil is not needed. Recipe uses everyday spoons; tablespoon and teaspoon.

2. This dish can be prepared without roasted #coconut paste and still tastes great. Add 1/3 c of water and Omit sugar or use only 1/2 tsp, if not using roasted coconut paste.

3. Dried #chillies used to make the chili paste can be substituted with a handful of fresh big chillies or bird-eyed chillies (or less if you prefer a less spicy dish). Blend to a fine paste.

#chicken #creamysauce #coconut #breakfast #lunch #dinner #ayam #protein #spicy #chili #sihat #masaklemak #rendang #simple

Notes:
1. Cooking oil is not needed. Recipe uses everyday spoons; tablespoon and teaspoon.

2. This dish can be prepared without roasted #coconut paste and still tastes great. Add 1/3 c of water and Omit sugar or use only 1/2 tsp, if not using roasted coconut paste.

3. Dried #chillies used to make the chili paste can be substituted with a handful of fresh big chillies or bird-eyed chillies (or less if you prefer a less spicy dish). Blend to a fine paste.

#chicken #creamysauce #coconut #breakfast #lunch #dinner #ayam #protein #spicy #chili #sihat #masaklemak #rendang #simple

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Notes:
1. Cooking oil is not needed. Recipe uses everyday spoons; tablespoon and teaspoon.

2. This dish can be prepared without roasted #coconut paste and still tastes great. Add 1/3 c of water and Omit sugar or use only 1/2 tsp, if not using roasted coconut paste.

3. Dried #chillies used to make the chili paste can be substituted with a handful of fresh big chillies or bird-eyed chillies (or less if you prefer a less spicy dish). Blend to a fine paste.

#chicken #creamysauce #coconut #breakfast #lunch #dinner #ayam #protein #spicy #chili #sihat #masaklemak #rendang #simple

Notes:
1. Cooking oil is not needed. Recipe uses everyday spoons; tablespoon and teaspoon.

2. This dish can be prepared without roasted #coconut paste and still tastes great. Add 1/3 c of water and Omit sugar or use only 1/2 tsp, if not using roasted coconut paste.

3. Dried #chillies used to make the chili paste can be substituted with a handful of fresh big chillies or bird-eyed chillies (or less if you prefer a less spicy dish). Blend to a fine paste.

#chicken #creamysauce #coconut #breakfast #lunch #dinner #ayam #protein #spicy #chili #sihat #masaklemak #rendang #simple

Saved

Ingredients

A. Roasted Coconut Paste
1/2 c- 1 c fine desiccated coconut
B. Creamy Chicken
1 kg- 1.5 kg chicken pieces
3 tbsphot chilli paste
2 stalkslemongrass - bruised
2 tspturmeric powder
2 tspchicken seasoning powder
1 piecebig tamarind peel
1/2 cwater
C. The Seasonings & Sauce
2 piecesyoung tumeric leaves - finely shredded (optional)
2 tspsugar
300 gcoconut cream
D. Optional (suggestion)
Boiled Cubed potatoes - 5 or more of small potatoes, halve and boil until fork tender. Can be added in B or step 2, once liquid has reduced to half
Notes:
1. Use dry desiccated coconut
2. Chilli paste - dried chillies cut and soak in hot water to soften. Next, place in a blender with few tbsp of water or oil and then blend into a very fine paste. Use 3 tbsp of this paste
3. Cut lemongrass into desired length

Saved

Steps

1

A - Roast fine desiccated coconut in a hot wok or pan (without oil) until it turns brown. Leave to cool then grind/dry blend into a fine paste. Keep aside.
2

B - Clean and cut chicken into preferred size. Place all ingredients in B in a deep pan or wok. In other words, just dump everything in a pot or pan and mix. Cook On medium heat, stir to mix well. Cover pan or wok and bring to a good boil. Then remove the cover or lid, this time cook ON HIGH with NO lid/cover. Cook until the liquid is reduced to half and don’t forget to stir in between this cooking time.
3

Add shredded young turmeric leaves, if using, and stir to mix.
4

C - Add sugar and roasted coconut paste (A). Stir to mix. Next, add coconut cream. Stir, taste and adjust seasoning accordingly. Adjust liquid used by adding some water to a desired consistency. This dish, however, is suppose to be creamy with lightly thickened gravy or sauce. Leave to a near boil and then turn off the heat. Dish up & Serve warm.