- TCC coconut milk1 large onion 3 chillies3 glove garlic3cm ginger peeled or sliced1 stalk lemongrass1/4 canola oil plus 2 tsbp for grilling1 tsp ground coriander1 tsp tumeric powder2 tsp salt2 tsp sugar2 kaffir lime leaves , sliced400ml coconut milk6 pcs chicken Maryland1/2 cup kecap Mani's plus extra to serveCooked rice to serveBachoy or sliced of cucumber and tomato
- Place the onion chillies garlic ginger and lemongrass in a food processor and process to a paste.Heat 1/4 cup oil in large saucepan and fry the paste, stirring frequently for about 10 minutes or until it is fragrant and starting to brown.add coriander, turmeric,salt,sugar,lime leaves and coconut milk and stir well.Add chicken and bring to simmer.Simmer for 30 minutes, turning occasionally until chicken is cooked through and tender.allow the chicken to cook in the remaining liquid then drain and set aside until ready to eat. Heat barbecue grill to low medium. Mix kecap manis with the 2 tsbp oil or used the coconut oil seperated from stewing and brush all over the chicken pieces.grill the chicken until it is well browned and charred in places. Serve with rice,bachoy or sliced cucumber and tomato.
Brands and product used
- TCC - Coconut Milk