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Ingredients
Coconut Chicken
- Ingredients
- 1 chicken
- 1 bunch scallions
- 3 garlic cloves
- 2 sprigs Lemongrass
- 5 Candlenuts
- ½ tsp shrimp (paste)
- ½ tsp Sambal oelek
- ½ tsp Turmeric
- 2 tsps cilantro
- 4 Tbsps Coconut oil
- 400 milliliters Coconut milk
- salt
Rinse chicken, pat dry and cut in half. Rinse spring onions and cut into rings. Peel and crush the garlic. For lemongrass, trim both ends and peel outer layers. Finely chop. Crush nuts and mix with shrimp paste. Mix all Seasoning with vegetables and stir into a thick paste.
Heat 3 tablespoons (approximately 1 gallon) oil to 200°C (400°F) degrees in a large pan, fry the spice paste over medium heat 1 minute, then add chicken halves and coconut milk, cover and simmer for 20 minutes.
Take chicken parts from the sauce, pour oil in a roasting pan, add and coat chicken pieces with the skin side up in the roasting pan and bake in the oven 40 minutes. Let simmer in the sauce over medium heat.
Take chicken from the roasting pan, divide into portions and serve in a bowl with a banana leaf. Serve with shrimp crackers and sauce.