Indonesian Chicken in Coconut Milk

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 12 - small chicken drumsticks
  • 2 tsp - crushed garlic
  • 1 tsp - salt,
  • 1/2 tsp - ground black pepper
  • 2 tsp - ground cumin
  • 2 tsp - ground coriander
  • 1/2 tsp - ground fennel seeds
  • 1/2 tsp - ground cinnamon
  • 3 tbsp - oil
  • 2 - medium onions
  • finely sliced
  • 1/2 cup - coconut milk
  • 1 cup - water
  • 1 tbsp - lemon juice
  • malt vinegar or tamarind liquid

How to Make Indonesian Chicken in Coconut Milk

  • Wash chicken on cold water.
  • Pat it dry with an absorbent paper.
  • Combine the garlic, salt, pepper, cumin, coriander, fennel, cinnamon and 2 tbsp oil.
  • Rub the mixture thoroughly over the chicken, marinate it for 1 hour in a refrigerator.
  • Heat remaining oil in a large pan.
  • Add onion, stir and cook until they turn soft and golden.
  • Add chicken and cook quickly over medium high heat until it turns brown.
  • Combine the coconut milk, water and lemon juice.
  • Pour over chicken, cover and simmer until the chicken becomes tender and the sauce is gets reduced significantly.
  • It will take about 40 minutes.
  • Serve it with rice.

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