As ever, for dinner, I wanted something quick and delicious, and had a few leftovers to use up. An opened packet of mini chicken fillets, the most of a can of coconut milk and a spanking new ScanPanCTX to try out.
I found a recipe in a little book called Step-by-Step Indonesian Cooking, which I brought back from Bali, about a million years ago. I just needed an inspiration so this one for Beef in Toasted Coconut appealed:
As I only had about half the ingredients, and a few other things I wanted to use, it was time to devise my own recipe. Here, my friends, is Indonesian Coconut Chicken. You Are Welcome.
|Indonesian Coconut Curry|
6-8 mini chicken fillets
2 cloves garlic, chopped
1 lemon rind, grated
2 cm piece ginger, chopped
1-2 chillies, chopped
2 tsp ground coriander
1/2 tsp turmeric
2 tsp palm sugar (or demerrera)
1 tin coconut milk (a little less will do)
oil for cooking
handful peanuts, chopped
3-4 tsp desiccated coconut
sprinkle of fresh coriander, chopped
Place the coconut milk in a bowl and add the garlic, lemon rind, ginger, chillies, ground coriander and turmeric, palm sugar, and the chicken. Marinate for as long as you wish, but 15 minutes is fine. Heat the oil in a wok or large frying pan and drop the chicken in. Fry off gently until the chicken is cooked. Let the sauce to reduce but don't let it get dry.
Once the chicken is cooked, add the desiccated coconut and toss it through. This will toast the coconut and add a lovely texture.
Serve on a bed of rice, garnished with chopped peanuts and fresh coriander.