Braised chicken in spicy coconut milk
If you do it right, this tender chicken almost falls off the bone. The aromatic bumbu combined with the rich, sweet coconut milk creates a delicious sauce with plenty of heat.
”These days, kenari nuts are still not easy to find. Ask family members who have vacationed in the Moluccas; they will almost certainly have brought these nuts back with them.” If you are not that lucky, you can replace the nuts with candlenuts.
Method
1. Bring a pan of water to the boil and poach the chicken thighs for approximately 20 minutes. Remove the chicken thighs from the pan and pat them dry with paper towels. (Reserve the cooking water.)
2. For the bumbu, grind the prepared shallot, garlic, chili peppers and ginger with the kenari nuts in a cobek; the more finely you chop the ingredients, the easier it will be.
3. Heat a generous layer of oil in a wajan and fry the bumbu until fragrant. Add the chicken thighs to the oil and brown them on all sides. Add a generous splash of cooking water, followed by the coconut milk, a little at a time.
4. Add the bruised and knotted lemongrass, trassi, assem and lemon leaves to the pan and simmer until the chicken is completely cooked through. If you use bone-in chicken thighs, the meat should practically fall off the bones. Season with salt to taste.
5. Serve the chicken on plates with white rice and vegetables, such as green beans.
Title: Baru Belanda
Author: Pascal Jalhay
Price: €29,99
Publisher: Fontaine Uitgevers
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