1 chicken, quarter
3 cm cinnamon
3 pieces cloves
3 pcs lime leaves
1 pcs turmeric leaf
800 ml coconut milk
3 tablespoons cooking oil
Blend:
4 red chilies
3 cloves garlic
4 pieces red onion
3 candle nut
½ teaspoon whole peppercorns
1 tsp coriander
½ tsp star anise
½ tsp cumin
2 cm ginger
3 cm turmeric
How to cook:
- Preheat oven to 200 ° C.
- Heat oil and fry ground spices until fragrant.
- Add cinnamon, clove, lime leaves, turmeric leaves and lemongrass, and cook until cooked. Add chicken and cook until half cooked.
- Add 300 ml coconut milk and cook over low heat until milk is reduced 2/3 of volume.
- Add the remaining coconut milk and cook until the juices dry. Bake in the oven hot oiled occasionally while remaining chicken broth with dried until golden brown.
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