RECIPES

Method

1. Rinse the bone-in chicken pieces, well under cold running water and drain well.
2. Make gashes on the chicken with a sharp knife, to help the marinade to penetrate better.
3. Marinate first with turmeric powder and salt, set aside for 30 minutes.
4. Pound-Grind-Blend the shallots, garlic, ginger, turmeric root, green chilies, basil leaves, lemongrass stalk, kafir lime and candlenut to a fine paste – without adding water.
5. Add the paste to the marinated chicken, rub well and set aside for additional 20 minutes.
6. Add Kara UHT Coconut Cream to a measuring cup and add enough water to make 1½ cups. Stir well and set aside.
7. Heat the cooking oil in a non-stick frying pan (with a lid), gently lay the marinated chicken pieces, in batches without overcrowding. On a constant medium sizzle, cover the pan.
8. Cook until the chicken develops some color (30% cooked) and the raw paste is cooked. The chicken should develop a few char marks but still be coated with a moist and glistening marinade.
9. Remove this and repeat with the next batch of chicken pieces. Once this second batch is done, return the first back to frying pan.
10. Add the mixture of Kara UHT Coconut Cream, cover and simmer till slightly thickened.
11. Taste and season appropriately with a little additional salt, as well as the black pepper powder, and add lime juice.
12. Cover and allow to cook till the chicken is cooked with a nice coating of the coconut cream sauce. Keep spooning the sauce over the chicken pieces and do not allow it to burn on the bottom. Medium heat.
13. It will take about 15-30 minutes to cook well. Make sure the chicken is cooked but still firm and not falling off the bones as we still need to grill the chicken.
14. Remove the chicken pieces from the pan while still moist with sauce.
15. Grill on a lightly greased grill pan or outdoor grill, on medium-low, till you get nice char marks and a lovely aroma.
16. Ready to be served.

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos