Ginger chicken in coconut milk
302 50 минут 6 порции
Chicken and healthy and delicious (who can argue with that), and sometimes gives rise to original ideas of cooking, I want to repeat a lot of what offer culinary magazines. Here I saw an unusual recipe, I decided to try to cook chicken on unusual for me recipe, and in case of success the sample to introduce the recipe of respected chefs. And since I like the taste, color and aroma of food, I recommend to cook and taste.
Ingredients for Ginger chicken in coconut milk
- Chicken fillet - 1 kg
- Garlic - 3 tooth.
- Lime - 1 piece
- Vegetable oil - 2 tbsp
- Onion - 2 PCs
- Turmeric - 1 tsp.
- Coconut milk - 400 ml
- Parsley - 0,5 Puig.
- Black pepper - to taste
- Salt - to taste
Step by step instruction of cooking Ginger chicken in coconut milk
Chicken fillet washed, wet cloth and cut into small pieces.
Garlic and ginger (pre-cleaned) Trou on a fine grater, squeeze of lime juice.
Mix garlic and ginger with 1 tablespoon vegetable oil, lime juice, ground chilli and chopped parsley.
Fans of coriander can replace the parsley in this wonderful pot.
In the marinade, spread the chicken pieces, mix thoroughly and placed in refrigerator at least 5 hours. I put in the fridge overnight, carefully closing (the aroma is amazing, easily impregnate all products).
Onion was milled with a knife (you can use a blender), shift on a frying pan with hot oil and fry until soft.
Then add the turmeric and cook, stirring, another minute or two.
Add the onions to the chicken along with the marinade and fry, stirring, until the pieces of meat will not lose pink color.
Pour in the coconut milk (cream with a fat content of 8-12%), sliced chilli, salt and percu. Cover with a lid and put on low heat for 20 minutes (until the chicken is cooked).
The dish is served hot. As a side dish I had a mixture of "figure four".
PS if you add spices such as ground chili, fresh chili peppers, a mixture of five peppers, be careful, count on your perception of the sharpness of the finished dish.