Name: Chicken in Coconut Milk
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 2 garlic cloves, chopped; generous pinch of ground turmeric; generous pinch of ground black pepper; 2 medium onions, chopped; 1.5 kg (3 lb 5 oz) roasting chicken; 1 tablespoon peanut butter; salt; 2-3 curry leaves; 3 fresh red chillies (the amount of heat is up to you; use fewer if you prefer); 2 lemongrass stalks, sliced; 2 teaspoons ground coriander; thumbsize piece of fresh ginger, peeled and chopped; 400 ml (14 fl oz) tin coconut milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

My grandmother and a lot of her family lived in Singapore and Malaya, and chicken cooked in coconut milk with peanut butter, typical of Malay cooking, was a dish we often ate. The Malays probably pounded their peanuts into a paste with a pestle and mortar, but it is much easier to use crunchy unsalted peanut butter.

Ingredients

1.5 kg (3 lb 5 oz) roasting chicken
2

Method

Cut the chicken into pieces. Put the onions, garlic, ginger, lemongrass, chillies, coriander, turmeric, pepper, salt and curry leaves in a mortar (or you can use an electric blender). Blend all this to a paste with a little of the coconut milk. Add the peanut butter and the rest of the coconut milk and mix well. Put the chicken pieces into a large pot and pour the sauce over. Bring slowly to th

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