Singaporean Recipe for Spicy Coconut Chicken
INGREDIENTS
- 1 whole chicken (cut into serving size)
- 2 1/2 cups coconut milk
- 2 stems fresh lemongrass (thick part only - bruised)
- 1 tsp salt
- 2 tbsp oil
Ingredients for Spice Paste - 2 tsp cumin seeds
- 1 tsp fennel seeds
- 4 tsp coriander seeds
- 1 cinnamon stick
- 4 candlenuts or macadamia nuts (chopped)
- 6 shallots (chopped)
- 1/4 tsp nutmeg powder
- 1/2 tsp turmeric powder
- 2 tsp fresh ginger (grated)
- 1 tsp garlic (chopped fine)
- 3 to 4 dried red chilies (soaked in warm water to soften)
- 6 shallots (chopped)
Image of Delicious Spicy Coconut Chicken
- Start by preparing the Spice Paste
- Dry fry the following: cumin, fennel and coriander seeds and cinnamon stick over low heat till fragrant (1 min)
- Process spices (fine) in blender
- Add candlenuts or macadamia nuts and process for a few seconds
- Grind shallots, chilies, garlic, ginger and ground spices into fine paste
- Add oil if ncessary to keep the mixture turning
- Stir in turmeric and nutmeg powder
- Heat oil in wok
- Add in the Spice Paste and stir-fry (4 to 5 mins)
- Add chicken pieces and stir-fry till chicken changes color and are well coated (5 mins)
- Add coconut milk, lemongrass and salt
- Bring to a boil (slowly) and stir frequently
- Simmer gently in wok (uncovered) till chicken is cooked and sauce has thickened (30 to 35 mins)
- Transfer to a bowl and serve with steamed rice
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