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Coconut Chicken Recipe




Ingredients:
  • 150 ml —- Hot chicken stock
  • 25 gms —- Coconut cream
  • 1 tbsp —- Oil
  • 800 gms —- Skinless, boneless chicken thigh, cut into thin, long strips
  • 4 —- Spring onions, sliced thinly
  • 4 tbsp —- smooth or crunchy peanut butter Juice & rind of a lemon
  • 1 —- fresh red chili, chopped
Method:
  1. Mix together chicken stock & coconut cream until it dissolves.
  2. Heat oil in a wok & sauté chicken until it turns golden in color
  3. Add red chili & spring onion & cook for 2-3 minutes.
  4. Add the remaining ingredients & simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
  5. Serve hot with steamed rice.

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