Singapore Chicken in Coconut Milk with Ginger Recipe

Singapore Chicken in Coconut Milk with Ginger Recipes

Ingredients :

3 lb bones chicken breasts

2 tbsp butter

1/2 cup grated fresh coconut

2 medium onions, sliced

1 tsp ground star anise

2 tsp ground coriander seed

1/2 tsp saffron, soaked for 10 minutes in water

2 garlic cloves, minced

2 thick slices of ginger, peeled

1 fresh chili pepper, seeded and sliced; wear rubber gloves

1 small stalk of lemongrass

3 tbsp fresh lime juice

1 tbsp hoisin sauce

1 tsp salt

1.5 cup coconut milk

Method :

Cut chicken breasts into one-inch pieces and refrigerate. In a large wok, over medium heat, melt butter and stir-fry grated coconut until beginning to color. Push to the side and stir-fry onions for 3 minutes. Set aside. In a mini food processor, make a paste from the star anise, coriander seeds, saffron, garlic, ginger, chili pepper, lemongrass, lime juice, hoisins sauce, and salt. Over high heat, stir into the wok the spice paste, the chicken pieces, and the coconut milk. As soon as the mixture starts to boil, reduce heat and cook, stirring for about 6-8 minutes, or until the chicken is cooked. Serve immediately with rice.

Serves 6

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