Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken in coconut and turmeric sauce. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken in coconut and turmeric sauce is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken in coconut and turmeric sauce is something that I have loved my whole life. They are fine and they look wonderful.
Place chicken in a deep roasting pan. Season well and rub skin with butter. Combine ground spices, mustard seeds, fresh turmeric (if using), coconut milk and lemon juice and pour around chicken.
To get started with this recipe, we have to prepare a few components. You can cook chicken in coconut and turmeric sauce using 21 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Chicken in coconut and turmeric sauce:
- Make ready 1 kg chicken with skin
- Get 500 ml coconut milk
- Prepare 100 gr grated coconut (to roast)
- Make ready 1 tsp Cummin seeds
- Take 5-7 pcs cardamom seeds
- Make ready 1 lemongrass
- Get 2 bay leaves
- Get 2 lemon leaves
- Prepare Salt & pepper
- Prepare Pinch sugar
- Take Blended ingredients
- Take 10 cloves shallot
- Make ready 5 cloves garlic
- Get 2-3 pcs red chilli
- Prepare 1 cm ground turmeric
- Prepare 1 cm ginger
- Take 1 tbs corriander power
- Make ready 1 tsp galangal paste
- Take 1/2 tsp cinnamon powder
- Make ready 1 tsp nutmeg powder
- Prepare 2 tbs cooking / Olive oil
Roast in the oven for an hour or until the chicken is cooked through. Add in the finely chopped curry leaves too. The aroma of ginger and curry leaves when it hits the coconut oil is all kinds of aromatic kitchen therapy. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
Steps to make Chicken in coconut and turmeric sauce:
- Roast the grated coconut until it's golden brown, the set aside and let it cool
- Clean the chicken and cut into medium pieces (8 to 10 pieces) and add some salt & pepper
- Blend all the ingredients mentioned above, until it forms a paste
- Next, in a pot, cook the chicken with the coconut milk until it's half cook
- Add the blended paste along with Cummin seeds, cardamom, lemongrass, bay leaves, lemon leaves and pinch of sugar
- You may add more salt and pepper according to your taste
- If the chicken is not cooked when the liquid is simmer, add half glass of water until it's cooked
- After the chicken is cooked and the liquid is simmer, add the roasted coconut
- You will notice that the texture become thick after adding the grated coconut
- Cook for another 5mins and remove from the stove
- Serve with jasmine rice. Enjoy!
Searing the chicken thighs before making the sauce creates such tender, flavorful chicken. The combination of a bit of yellow curry with fresh lime juice, coconut aminos, anti-inflammatory turmeric powder, and rich coconut cream makes the most flavorful sauce. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Using a large pan, melt the coconut oil on medium heat. Remove from the pan and set aside, reserving the coconut oil in the pan.
So that’s going to wrap it up for this exceptional food chicken in coconut and turmeric sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
