Balinese coconut chicken

Name: Balinese coconut chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 4 Garlic cloves; 1 walnut-sized piece of ginger; 2 Sticks of lemongrass; 1 TABLESPOON Oil; 2 Bay leaves; 1 TEASPOON Turmeric; 50 g Macadamia nut kernels; 1 can(s) (425 ml) unsweetened coconut milk; 600 g Chicken filet; 2 red chillies; 7-10 Tbsp Salt

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
4 Garlic cloves
1 walnut-sized piece of ginger
2 Sticks of lemongrass
1 TABLESPOON Oil
2 Bay leaves
1 TEASPOON Turmeric
50 g Macadamia nut kernels
1 can(s) (425 ml) unsweetened coconut milk
600 g Chicken filet
2 red chillies
7-10 Tbsp Salt

Directions

1
Peel onions, garlic and ginger. Cut onions into strips, garlic and ginger into thin slices. Clean lemon grass and cut into rings. Heat oil in a frying pan. Fry the garlic, onion, bay leaf, turmeric, macadamia nuts and lemongrass in it.
2
Add coconut milk and bring to the boil. Meanwhile wash the chicken filet, dab dry and cut into large cubes. Put the meat into the pot and cook on medium heat for about 15 minutes. Halve chillies lengthwise, remove seeds and cut into strips.
3
Add ginger and chilli about 5 minutes before the end of the cooking time. Season to taste with salt. Basmati rice and pan-fried vegetables taste great with it.