Paul Merrett’s Spiced Chicken In Coconut Milk
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Fresh food, New | 8 | Servings |
INGREDIENTS
| 4 | Chicken breasts | |
| 4 | Thighs | |
| 4 | Legs | |
| 8 | Shallots, very finely | |
| chopped | ||
| 2 | T | Fresh ginger grated |
| 1 | T | Chopped Thai chillies |
| 2 | T | Chopped lemongrass |
| 1/2 | T | Grated galangal |
| 6 | Cloves garlic, finely | |
| 1 | T | Ground turmeric |
| 1 | Coconut milk | |
| 1/2 | Chicken stock | |
| 10 | Kaffir lime leaves, shredded | |
| 10 to 15 |
INSTRUCTIONS
To brown the chicken: Pan fry the chicken until golden brown, remove and set aside. 2 To fry the remaining ingredients: Cook the shallots, ginger, chillies, lemongrass, galangal, garlic and turmeric in the pan for about five minutes to release the flavours. Add the pan-fried chicken. 3 Finally, add the coconut milk and chicken stock. Season and add the shredded kaffir lime leaves. Cook until the chicken is tender. Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 667
Calories From Fat: 253
Total Fat: 29.9g
Cholesterol: 59mg
Sodium: 592.5mg
Potassium: 1963.5mg
Carbohydrates: 75.6g
Fiber: 1.3g
Sugar: 1.6g
Protein: 33.6g