Chicken in coconut milk
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Try a dish of Asian cuisine, bright and aromatic!
This recipe comes from Southeast Asia. Chicken in coconut milk is one of the few Asian recipes that I like.
In our restaurants, this chicken is usually prepared with hot pepper. I don’t particularly tolerate active spiciness in dishes, so I eliminated the pepper altogether and added the usual ground black pepper I’m used to. If you cook this dish with hot peppers, add them to the onions and fry them together.
You can use any amount of coconut milk! Sometimes I want the chicken to be thicker, sometimes I want it to be thinner, so I add more/less milk accordingly.
This dish is usually served with rice. Let's prepare the products according to the list.
Ингредиенты
Chicken fillet - 500 g
Coconut milk - 250-300 ml
Onions - 1 pc.
Garlic - 1 clove
Refined sunflower oil - 2 tbsp.
Turmeric - 1 tsp.
Salt - to taste
Marinade:
Ginger - 2 tbsp.
Lime juice - 2 tbsp.
Garlic - 2 cloves
Refined sunflower oil - 1 tbsp.
Рецепт
1. Cut the chicken fillet into arbitrary pieces, mix with the marinade and place in the refrigerator for 1-2 hours. It can be overnight or even several days. For the marinade, grate the garlic and ginger on a fine grater, add lime juice and sunflower oil.
2. Finely chop the onion and garlic and fry in a small amount of sunflower oil. Add turmeric, stir.
3. Add meat along with marinade. Fry, stirring, until all the pieces have lightened.
4. Add coconut milk. Simmer for 10-15 minutes covered.
5. Add salt and pepper. Chicken in coconut milk is ready. Serve immediately.
6. Have a pleasant gastronomic experience.