Chicken with Coconut Sauce
A special dish suitable for ‘Raja Sehari’ (bride and groom, ‘King and Queen of the Day’). Very easy to prepare using the aromatic Perencah Lada Hitam SERI-AJI® and mixed with Pati Ayam TUMIX® which further enhances the pure chicken taste alongside spices and ground dry-fried grated coconut.
| 1 (small) | Chicken |
| 3 tbsp | Ghee |
| 400 ml | Coconut milk (from 1 fruit) |
| Some/enough | AJI-NO-MOTO® |
| Some | Salt |
| 1 tbsp | TUMIX® Chicken Stock Seasoning |
| 2 tbsp | Shredded coconut (toasted) |
| 1 | Lime, squeezed for juice |
| 1 sachet | Pal Sweet® Low-Calorie Sweetener |
Spices: Dissolved in 200 ml water
| 1 packet | SERI-AJI® Black Pepper Seasoning |
| 2 tbsp | Coriander powder |
| 1 tbsp | Fennel powder |
| 1 tbsp | Cumin powder |
Blended ingredients:
| 1 | Onion |
| 4 cloves | Garlic |
| 1 stalk | Lemongrass |
| 3 | Candlenut |
| 3 tbsp | Fried onion |
- Tie up chicken feet, poke chicken with a fork and steam for 45 minutes.
- Heat ghee, sauté blended ingredients until fragrant.
- Stir in SERI-AJI® Black Pepper Seasoning and other spices, mix until aromatic.
- Pour in coconut milk and liquid from steamed chicken. Stir once in a while until the mixture comes to a boil.
- Mix in AJI-NO-MOTO®, salt and TUMIX® Chicken Stock Seasoning.
- Cook until the sauce thickens, then add in shredded coconut and continue cooking. When it becomes thicker, stir in lime juice.
- Remove from heat, sprinkle Pal Sweet® Low-Calorie Sweetener. Pour the sauce onto chicken.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
Pal Sweet® Recipes
TUMIX® Chicken Stock Recipes
