How to Make Homemade Creamy Chicken in toasted Coconut Sauce
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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.
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Substances and spices that must be Get to make Creamy Chicken in toasted Coconut Sauce:
- A. Roasted Coconut Paste
- 1/2 c – 1 c fine desiccated coconut
- B. Creamy Chicken
- 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
- C. The Seasonings & Sauce
- 2 pieces young tumeric leaves – finely shredded (optional)
- 2 tsp sugar
- 300 g coconut 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
- 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
Steps to make to make Creamy Chicken in toasted Coconut Sauce
- 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.
- 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.
- Add shredded young turmeric leaves, if using, and stir to mix.
- 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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