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ACEH-STYLE CHICKEN
  • 4 shallots
  • 2 cloves garlic
  • 1 tbsp ground coriander
  • 5-7 red chilies, seeded
  • 3cm ginger
  • ½ tsp turmeric powder
  • Salt to taste
  • 2 tbsp lime juice
  • 625 ml coconut milk (from 2 coconuts)
  • 2 stalks lemon grass, bruised
  • 1 chicken (2.2 kg)

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    1. Blend ingredients except chicken to a paste with 125 ml coconut milk
    2. Split open the chicken from the breast and flatten it out like a butterfly. Discard loose skin and fat. Broil the chicken for 3 minutes on each side.
    3. Marinate the chicken in the blended paste for 15 minutes.
    4. Put the chicken in a large wok. Cook over moderate heat for 10 minutes uncovered. Then add the remaining coconut milk and the lemon grass.
    5. Bring to the boil and cook for 30 minutes, basting occasionally, till the chicken is tender and almost all the liquid has evaporated. Serve warm.

     
     

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