Indonesian Spiced Chicken

Serves 6


Ingredients:

1.5kg chicken thighs
1 large onion, roughly chopped
2 tsp crushed garlic
1 tsp grated fresh ginger
½ tsp ground turmeric
½ tsp ground pepper
2 tsp ground coriander
1 tsp salt
3 strips lemon rind or 3 fresh kaffir lime leaves
1⅔ cup (410ml) coconut milk
1 cup (250ml) water
2 tsp grated palm sugar or soft brown sugar


Method:

• Wash the chicken under cold water. Pat it dry with paper towels. Trim off any excess fat.


• Place the onion, garlic and ginger in a food processor and process until smooth, adding a little water if necessary.


• Place the chicken. onion mixture and remaining ingredients in a large pan and slowly bring to the boil. Reduce heat, cover and simmer for 45 minutes or until the chicken is tender, stirring occasionally. Transfer the chicken to a plate, and remove and discard the lemon rind or lime leaves.


• Bring the sauce remaining in the pan to the boil, increase the heat to moderately high and cook, uncovered, until quite thick, stirring occasionally.


• Place the chicken on a lightly oiled grill tray and cook under high heat, browning the pieces on both sides. Serve the chicken with the sauce poured over it or serve the sauce separately.

Nutrition per serve:
Protein 35g
Fat 20g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 115mg
1460 kj (350 cal)