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Wednesday, May 21, 2014

Chicken Cooked In Coconut milk



 One of my favourite Jamie Oliver recipes is a roast chicken recipe, where he cooks his chicken in milk flavored with lemon rind, garlic and cinnamon .  This inspired me to tweak the recipe a bit by replacing the milk with coconut milk and using local flavors like pandan leaves , curry leaves, cinnamon and cardamon pods. The chicken turned up beautifully moist while the sauce when reduced was delicious.
I like my roast with skin on but if you dont like it you can remove the skin before cooking.

Recipe : Chicken cooked in coconut milk recipe inspired by Jamie Oliver's  Chicken Cooked in milk

1 chicken (1400g), wing tips removed and fat trimmed off .
1 tsp chilli powder
1 tsp ground black pepper
1/2 tsp tumeric
1/2 tsp ground cumin
salt
8 cloves garlic, skin on , each given a good whack to flatten up
1 " ginger sliced, no need to peel
1 onion cut into wedges
8 curry leaves
1 large pandan leaf stripped  and tied into a knot
2 inch stick cinnamon
6-8 green cardamon pods ends snipped off and left whole
oil
600ml canned coconut milk ( if using  fresh use first extract of milk, if using powder dissolve about 3-4 tbsp dry powder in 600ml water.)
250 ml water or chicken stock.
1/2 lime or lemon

Pat the chicken dry using paper towels. Season well with salt . In  small bowl mix chilli powder (use pure red chilli powder)  ground pepper, tumeric and ground cumin with a teeny tiny pinch salt and rub this all over the chicken .

Take a large pot , oven proof, deep enough and large enough to fit the chicken. Place over  a high heat and add about 2-3 tbsp oil.  Place the chicken  breast side down and sear the skin  till golden, switch to the sides until the two sides and its back are properly seared. Remove to a plate.

Preheat oven to gas mark 5

Remove any excess oil in the pan, return to the stove over a medium heat and add the onion wedges, 6 cloves garlic  , ginger and cook for 1 minute to colour them. Pour the coconut milk, scrap the bottom to remove any stuck chicken bits , Switch off heat. Add the required amount of water or chicken stock give a stir.

Stuff the chicken cavity with 2 cloves garlic , 2-3 slices ginger and the lime half. Place the chicken carefully, breast side up ,  in the pot.

Add cinnamon stick ,cardamon pods, pandan leaf and curry leaves into the coconut milk.

Place the pot inside the oven ( middle shelf) and cook for 1 1/2 hours ( time depends on the size of the chicken). Every  20 minutes baste the chicken,(meaning take the pot out ladle the coconut milk mixture all over the chicken other wise the chicken will dry up, ).

Once the chicken is cooked, remove the pot, take the chicken out from the pot and place in a baking sheet, . Take the lime and garlic out , add the garlic to the coconut milk mixture and squeeze the lime half into the milk.Cover the chicken loosely with foil and leave to rest.

Place the pot  on stove over a high heat and boil the coconut milk mixture till reduced and thick, taste and add salt to taste.  Strain it through a sieve  and push the garlic through the sieve , , taste again to make sure you are happy with it. Mine had a bit of bitter taste , a little sugar balanced it.


Serve chicken drizzled with  the coconut sauce with accompaniments such as a rice pilaf and vegetables. I served mine with my pan fried potatoes and  broccoli dish.

9 comments:

  1. Hi Nammi,

    You are very clever re-creating this Jamie Oliver recipe with a coconut milk twist. I have been baking this dish a lot of time but did this mostly with milk :D

    Zoe

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  2. Chicken in coconut milk...I can't even describe and imagine how delicious this is going to be. Yum!

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  3. Oh, I love the chicken in coconut milk more. Very flavourful and delicious :)

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  4. love the coconut flavour,never fried with whole chicken though, looks yum

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  5. yummy & inviting chicken ..loved the flavour of the coconut milk with fried chicken.

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  6. Nammi....what a fabulous chicken recipe...we can absolutely imagine how lovely this dish would have tasted and how wonderfully aromatic it would be with coconut,pandan and curry leaves....sensational dish,thanks so much for always inspiring with such delicious recipes :-)

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  7. This recipe looks great, can’t wait to try this out. I’m really interested about the rice, sounds pretty weird, but I’m definitely going to give it a try.
    Los Angeles Personal Chef

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  8. Wow, that sounds terrific. I like the flavors, yum!

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  9. I made this before with coconut milk! I didn't use all those wonderful spices in mine! I wish I had! What great flavor.

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