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Recipe: Ayam Lemak Nonya Chicken In Lime And Coconut Curry
Similar Categories: Ayam, Lemak, Nonya, Chicken, Lime, Coconut, Curry
1 whole fresh chicken
16 eschalots coarsely chopped
1 piece ginger coarsely chopped -- (5 cm)
2 cloves garlic coarsely chopped
6 fresh large red chillies sliced -- (6 to 8)
3 lemon grass stems -- tender portion only
sliced
or
4 tablespoons chopped lemon grass
2 slices fresh galangal 5mm thick coarsely chopped
1 cm fresh turmeric sliced
1/4 cup vegetable oil
3 cups coconut milk
1 teaspoon salt
3 kaffir lime leaves
SUBSTITUTES
Use 2 large red or brown onions if
eschalots are not available
Water packed or dried galangal slices
soaked to reconstitute can replace fresh
If fresh turmeric is not available -- substitute
it with
1/2 teaspoon powered
Use a 2 x 6cm pieces of lime or lemon
zest instead of the kaffir lime leaves
Use a cleaver to cut the chicken into 14 serving pieces leaving in the
bones. Process eschalots, ginger, garlic, chillies, lemon grass, galangal,
and turmeric in a spice grinder or blender until finely ground. Add a
little of the oil to keep the blades turning if necessary.
Heat the oil in a wok or saucepan until moderately hot. Add the ground
ingredients and stir fry over a low to mediumheat until fragrant and cooked
5 minutes.
Add the chicken pieces and continue stir frying until the chicken changes
colour and is thoroughly coated with spices 5 minutes.
Add the coconut milk, salt and lime leaves and simmer gently uncovered
until the chicken is tender and sauce thickened about 25 minutes.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Ayam, Lemak, Nonya, Chicken, Lime, Coconut, Curry
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