This dish goes very well with rice pilaf or nasi lemak...
Ingredients:
1 whole chicken, cut into 8-12 parts
3/4 cup thick coconut cream
Juice from a whole lime/half a lemon
15 rose shallots, minced finely
5 red chillies, remove seeds and minced finely
8 cloves garlic, minced finely
2 cm fresh turmeric root, pounded with 1 tsp coarse salt
4 tbsp oil for cooking
3/4 cup thick coconut cream
Juice from a whole lime/half a lemon
15 rose shallots, minced finely
5 red chillies, remove seeds and minced finely
8 cloves garlic, minced finely
2 cm fresh turmeric root, pounded with 1 tsp coarse salt
4 tbsp oil for cooking
Preparation:
1. In a bowl, mix well shallots, chillies, garlic, turmeric and lime juice. Rub all over the chicken pieces and leave to marinade for about 3-4 hours.
2. Heat oil until very hot. Fry the chicken pieces in a pan until crispy and golden. Lower heat, pour in the coconut cream, mix well, cover the pan and bring the chicken to a gentle boil. Then mix in the lime juice. Serve hot.
1. In a bowl, mix well shallots, chillies, garlic, turmeric and lime juice. Rub all over the chicken pieces and leave to marinade for about 3-4 hours.
2. Heat oil until very hot. Fry the chicken pieces in a pan until crispy and golden. Lower heat, pour in the coconut cream, mix well, cover the pan and bring the chicken to a gentle boil. Then mix in the lime juice. Serve hot.
