Any dish that is made in coconut milk is so flavourful. Today’s
chicken dish is just succulent, high in flavor and has all the right spices in
it! Everything depends on the thick creamy sauce. If you are a fan of Thai food
or a fan of our authentic Kerala stew, then you should try this out.
Coconut Baked Chicken recipe is adapted from @swahilifood , do check her page for the original recipe which is equally good, among her other amazing recipes. Here is my version, it is super easy and a winner all the way!! I hope you get to try it out, trust me you will love it!
Ingredients:
1 whole chicken (or Chicken thighs)
For Marinade
Salt 1 teaspoon
Pepper powder 1 to 2 teaspoon
Turmeric half tsp
Chillie powder 1/2 teaspoon
To make the sauce
Butter 1 teaspoon
Oil 1 tablespoon
Cardamom 3 to 4
Cinnamon stick 2
Cloves 3 to 4
Peppercorns 1 tsp
Bayleaf 1 to 2
Minced ginger 1 tsp
Minced garlic 1 tsp
Chillie flakes 1 teaspoon
Turmeric 1 tsp
Coriander 2 tsp
Garam masala half tsp
Chillie powder or paprika 1 tsp
Coconut Milk 1 can
Chopped Coriander leaves - a bunch
Method:
Butterfly the chicken. Marinate the chicken well with the spices. Make sure
there is enough salt. Fry the chicken in a pan with butter and oil on both sides of
the chicken till the skin turns brown. Then keep aside the chicken in a baking
dish.
To make the Sauce:
Remove the excess oil from the pan, leaving a little. Add the cardamom,
cinnamon sticks, cloves, peppercorns and bayleaf and saute it. Then add the
turmeric, minced ginger & garlic, chillie flakes, coriander powder and
garam masala and saute it for a minute. Gradually add the coconut milk. I didnt
have to add the whole can, I used 3/4th of it. Just warm it up and add chopped
coriander leaves. Everything lies in the sauce. Taste and see of you need to
add more spice. Pour this over the chicken. Cover the dish with foil and bake
it at 200 degrees C for 45 minutes. Then remove the foil and bake it for
another 10 minutes and serve it with bread, Chappati or rice.
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