Coconut Chicken Recipe
Ingredients
| Chicken legs and wings | 3 Pound | |
| Broiler fryer chicken | 3 Pound, cut up (1 Whole) | |
| Cooking oil | 2 Tablespoon | |
| Macadamia nuts | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (10 gm), minced | |
| Ground coriander | 1 Teaspoon | |
| Ground laos/Grated gingerroot | 1 Teaspoon | |
| Ground cumin | 1⁄2 Teaspoon | |
| Ground turmeric | 1⁄4 Teaspoon | |
| Finely snipped dried lemongrass/1 teaspoon finely shredded lemon peel | 1⁄4 Teaspoon | |
| Coconut milk | 2 Cup (32 tbs) | |
| Sugar | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground red pepper | 1⁄2 Teaspoon | |
| Water | 1 Tablespoon | |
| Finely snipped tamarind pulp/Tamarind paste | 1 Teaspoon | |
| Hot cooked rice | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 7753 Calories from Fat 4947
% Daily Value*
Total Fat 567 g872.3%
Saturated Fat 225.1 g1125.4%
Trans Fat 0 g
Cholesterol 1920.5 mg640.2%
Sodium 6608.1 mg275.3%
Total Carbohydrates 195 g65%
Dietary Fiber 25.1 g100.2%
Sugars 40.4 g
Protein 475 g949.3%
Vitamin A 77.2% Vitamin C 150.7%
Calcium 43.1% Iron 243.1%
*Based on a 2000 Calorie diet
Directions
Set chicken aside, reserving 1 tablespoon drippings.
Meanwhile, place nuts in a blender container or food processor bowl.
Cover and blend till finely ground.
For sauce, in reserved drippings cook the onion, garlic, coriander, laos or gingerroot, cumin, turmeric, and lem ongrass or lemon peel till onion is tender but not brown.
Stir in the ground nuts, Coconut Milk, sugar, salt, and red pepper.
Return chicken to the skillet.
Cover and simmer about 20 minutes or till chicken is tender.
Transfer chicken to a serving platter and keep warm.
Stir water into tamarind.
Stir tamarind into sauce.
Gently boil the sauce, uncovered, till thickened and reduced (should measure about 11/3 cups).
Strain sauce, if desired.
Spoon sauce over chicken.
If desired, garnish with cilantro.
Chef
