Malaysian Coconut Chicken

Serves 4-6 


Ingredients:

1.6kg chicken
1 tbsp oil
2 onions, sliced
3 cloves garlic, crushed
2 red chillies, seeded and chopped
½ cup (45g) desiccated coconut
2 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
2 stems lemon grass (white part only), chopped
8 curry leaves
2 cups (500ml) coconut milk


Method:

• Cut the chicken into 8-10 pieces. 
• Heat the oil in a large pan and cook the onion until soft. Add the garlic, chilli, coconut and turmeric. Stir mixture for 1 minute. Add the coriander, cumin, lemon grass, curry leaves and coconut milk. Stir until well combined. 
• Add the chicken pieces and stir until well coated with the sauce. Simmer, uncovered, for 45-60 minutes, or until the chicken is tender and the sauce has thickened. Serve with vermicelli noodles. 

Nutrition per serve (6):
Protein 25g
Fat 30g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 80mg
1600 kj (380 cal)