Creamy Chicken in toasted Coconut Sauce

How to Make Homemade Creamy Chicken in toasted Coconut Sauce

Creamy Chicken in toasted Coconut Sauce

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Many issues can kind of affect the taste quality of Creamy Chicken in toasted Coconut Sauce, starting from the kind of ingredients, then the collection of fresh components, to the way to make and serve it. Don’t worry about getting ready delicious Creamy Chicken in toasted Coconut Sauce at dwelling, because as long as the methods, this dish generally is a special treat.

So, this time, let’s attempt it, let’s fluctuate Creamy Chicken in toasted Coconut Sauce ourselves at house. Staying with easy ingredients, this dish can provide advantages in serving to to keep up the health of our our bodies. You can also make Creamy Chicken in toasted Coconut Sauce using 20 materials sort and 4 manufacturing steps. This is tips on how to make the dish.

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

Substances and spices that must be Get to make Creamy Chicken in toasted Coconut Sauce:

  1. A. Roasted Coconut Paste
  2. 1/2 c – 1 c fine desiccated coconut
  3. B. Creamy Chicken
  4. 1 kg – 1.5 kg chicken pieces
  5. 3 tbsp hot chilli paste
  6. 2 stalks lemongrass – bruised
  7. 2 tsp turmeric powder
  8. 2 tsp chicken seasoning powder
  9. 1 piece big tamarind peel
  10. 1/2 c water
  11. C. The Seasonings & Sauce
  12. 2 pieces young tumeric leaves – finely shredded (optional)
  13. 2 tsp sugar
  14. 300 g coconut cream
  15. D. Optional (suggestion)
  16. 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
  17. Notes:
  18. 1 . Use dry desiccated coconut
  19. 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
  20. 3 . Cut lemongrass into desired length

Steps to make to make Creamy Chicken in toasted Coconut Sauce

  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.

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