Coconut chicken

Coconut chicken

Nasurakko ayam (Sulawesi)

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From
South East Asian Food

This is not as creamy as the Javanese special dishes. The addition of grated coconut to chicken or fish is characteristic of some Sulawesi food and has its own kind of richness.

Ingredients

Quantity Ingredient
1 chicken, jointed
2 cups thin coconut milk
1/2 coconut, skin removed and flesh grated
or 125g prepared desiccated coconut

Paste spices

Quantity Ingredient
2 stalks lemongrass, finely sliced
7cm piece galangal, peeled and chopped
1cm piece fresh turmeric, peeled and chopped
or 1/8 teaspoon turmeric powder
1.5cm piece fresh ginger, peeled and chopped
2 garlic cloves, sliced
5 shallots, sliced
1/2 teaspoon freshly ground pepper

Method

  1. In a mortar or a food processor attachment pound the spices to a paste. Mix the spice paste with the chicken pieces and leave aside for an hour.
  2. Put the chicken in a wok, add the thin coconut milk, bring to the boil and simmer without a lid until the chicken is cooked and the liquid has evaporated entirely.
  3. While the chicken is simmering, heat a dry pan and roast the grated coconut, turning all the time until it is golden brown, then grind finely. When the chicken pieces are cooked and dry, mix them in well with the roasted coconut and serve.
Tags:
SBS
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