Chicken Casserole with Coconut Milk recipe
ingredients
1.4 kg (3 lb) chicken or 4 chicken quarters
4 cloves garlic, crushed
175 ml (7 fl oz) cider vinegar
2.5 - 5 g (1/2 - 1 tsp) black peppercorns, crushed
225 g (8 oz) dessiccated coconut
450 ml (3/4 pt) boiling water
450 ml (3/4 pt) chicken stock or water
oil for frying
15 ml (1 tbsp) soy sauce
cucumber matchsticks and tomato slices to garnish
4 cloves garlic, crushed
175 ml (7 fl oz) cider vinegar
2.5 - 5 g (1/2 - 1 tsp) black peppercorns, crushed
225 g (8 oz) dessiccated coconut
450 ml (3/4 pt) boiling water
450 ml (3/4 pt) chicken stock or water
oil for frying
15 ml (1 tbsp) soy sauce
cucumber matchsticks and tomato slices to garnish
accompaniments
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method
1. Wipe the chicken and cut into eight pieces, thigh and drumstick into two pieces and the breast and wing into a further two portions. Similarly cut each of the chicken quarters, if using, into two. Place in a glass or glazed bowl, add the garlic, vinegar and peppercorns. Mix well then leave to marinate for 1 hour.
2. Prepare coconut milk by putting the coconut in a bowl, pouring onto it the Boiling water, leaving to stand for 15 minutes, then squeezing out the liquid.
3. Turn the marinaded chicken pieces into a pan with the stock or water. Bring to the boil, but do not cover, then simmer for 25 - 30 minutes adding a little extra water if necessary to keep the chicken moist. When the chicken is tender lift out and reduce the cooking liquid to 175 ml (1/4 pt) and set aside.
4. Clean the pan, add oil and fry the chicken pieces until they are brown all over. Keep warm on a serving dish. Add the coconut milk to the reduced sauce in another pan. Add soy sauce and cook for 4 - 5 minutes.
5. Pour over the chicken pieces and garnish with cucumber matchsticks and tomato slices. Serve with freshly boiled rice.
2. Prepare coconut milk by putting the coconut in a bowl, pouring onto it the Boiling water, leaving to stand for 15 minutes, then squeezing out the liquid.
3. Turn the marinaded chicken pieces into a pan with the stock or water. Bring to the boil, but do not cover, then simmer for 25 - 30 minutes adding a little extra water if necessary to keep the chicken moist. When the chicken is tender lift out and reduce the cooking liquid to 175 ml (1/4 pt) and set aside.
4. Clean the pan, add oil and fry the chicken pieces until they are brown all over. Keep warm on a serving dish. Add the coconut milk to the reduced sauce in another pan. Add soy sauce and cook for 4 - 5 minutes.
5. Pour over the chicken pieces and garnish with cucumber matchsticks and tomato slices. Serve with freshly boiled rice.
serving amount
serves 4
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