Chicken In Chili Coconut Sauce
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Chicken In Chili Coconut Sauce
  Chicken    Chili    Coconut    Sauces  
Last updated 6/12/2012 1:13:48 AM. Recipe ID 42395. Report a problem with this recipe.
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      Title: Chicken in chili coconut sauce
 Categories: Cooking liv, Import
      Yield: 1 Servings
      1    Chicken; about 4 pounds, cut
           -in 8 pieces
      3    Shallots
      2    Garlic cloves
      2    Stalks fresh lemon grass
      8    Macadamia nuts or 16
           -blanched almonds
      2 ts Turmeric
      2 ts Ground coriander
      1 ts Dried ground red pepper or
           -to taste
    1/3 c  Peanut or vegetable oil
      2 c  Canned coconut milk
  Preheat the oven to 375 degrees.
  Peel the shallots and cut them into 2 or 3 pieces. Lightly crush the
  garlic cloves to loosen the skin; discard the skin. Trim the lemon
  grass, discarding tough outer leaves, and cut the stems in
  2 to 3 pieces.
  Put the shallots, garlic, lemon grass, nuts, turmeric, coriander,
  crushed red pepper, and half the oil in a food processor and work
  them to a puree.
  Put the remaining oil in a saute pan or shallow flameproof casserole
  ~ -- it should be large enough to hold all the chicken pieces
  touching the bottom so they cook evenly, covered in the sauce.
  Add the pureed seasonings and spices to the hot oil and cook, stirring
  constantly, 1 to 2 minutes. This mellows the flavor of the spices,
  but be careful not to let them toast.
  Add the chicken pieces, skin-side down, and cook them for 2 to 3
  minutes, turning once or twice to make sure they are well coated with
  seasonings. They will turn bright yellow from the turmeric.
  Pour in the coconut milk and bring back to a boil. Cover the pan and
  cook in the preheated oven for 40 to 50 minutes, until the chicken
  pieces are very tender and fall easily from the prongs if you poke
  them with a carving fork.
  At the end of cooking, the sauce should be quite thick and rich. If
  it has reduced too much the oil may have separated; if so, stir in
  1/2 cup of warm water and you'll find it will reemulsify. Season the
  sauce to taste.
  Serve the chicken from the casserole or transfer it to a serving dish.
  Yield: 4 servings
  NOTES : Recipe courtesy of Anne Willan, "In And Out Of The Kitchen"

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Recipe ID 42395 (Apr 03, 2005)

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