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Coconut Milk Stew Chicken

  • Difficulty

    super easy

  • Serves

    4

  • Preparation time

    20min

  • Total time

    50min

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Ingredients

  • oil
    30g
  • fresh ginger, cut in pieces
    20g
  • garlic clove
    20g
  • onion, cut in pieces
    150g
  • chicken leg, cut in pieces (5 cm)
    800g
  • white peppercorns
    1tablespoon
  • oconut cream
    200g
  • chicken broth
    150g
  • potatoes, peeled, cut in pieces
    200g
  • turmeric powder
    2teaspoon
  • chilli leaves
    20
  • fish sauce
    20g
  • red bird's eye chillies, thinly sliced, to serve
    5g
  • green chillies, thinly sliced, to serve
    10g

Preparation

  • step 1

    Place ginger and garlic clove into mixing bowl.

  • step 2

    Press control knob and chop 8 sec/speed 6. Scrape down sides of mixing bowl with scraper.

  • step 3

    Add onion and oil into mixing bowl.

  • step 4

    Press control knob and saute 5 mins/120°C/speed 1.

  • step 5

    Add chicken leg, white peppercorn, chicken broth and potatoes into mixing bowl.

  • step 6

    Press control knob and cook 15 mins/100°C/reverse speed 1.5.

  • step 7

    Add coconut cream, turmeric powder, chilli leaves and fish sauce into mixing bowlr.

  • step 8

    Press control knob and stew 10 mins/95°C/reverse speed 1.5.

  • step 9

    Transfer into a serving bowl, sprinkle red chillies and green chillies, and serve with rice.

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