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Indonesian Chicken in Coconut Milk
By : Rehana KhambatyMethod
- Wash chicken under cold water. Pat dry with absorbent paper. Combine the garlic, salt, pepper, cumin, coriander, fennel, cinnamon and 2 tbsps. oil.
- Rub the mixture thoroughly oven the chicken, marinate, covered 1 hour in refrigerator.
- Heat remaining oil in a large pan. Add onion, cook, stirring, until soft and golden.
- Add the chicken and cook quickly over medium high heat until well browned.
- Combine the coconut milk, water and lemon juice.
- Pour over chicken, cover and simmer until chicken is tender and the sauce is well reduced; this will take about 40 mins.
- Serve with rice.
Ingredients:
12 small drumsticks,
2 tsps. crushed garlic,
1 tsp. salt,
� tsp. ground black pepper,
2 tsps. ground cumin,
2 tsps. ground coriander,
� tsp. ground fennel seeds,
� tsp. ground cinnamon,
3 tbsps. oil,
2 medium onions,
finely sliced;
� cup coconut milk,
1 cup water,
1 tbsp. lemon juice,
malt vinegar or tamarind liquid.
12 small drumsticks,
2 tsps. crushed garlic,
1 tsp. salt,
� tsp. ground black pepper,
2 tsps. ground cumin,
2 tsps. ground coriander,
� tsp. ground fennel seeds,
� tsp. ground cinnamon,
3 tbsps. oil,
2 medium onions,
finely sliced;
� cup coconut milk,
1 cup water,
1 tbsp. lemon juice,
malt vinegar or tamarind liquid.
