Chicken Kemiri
Chicken, coconut milk and macadamia nuts come together in this Malaysian dish, fragrant with lemongrass and turmeric and cooked in a pan.
50 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 40 min · 50 min total
- medium
- 1
Cut the chicken in small pieces or use wings and legs. Cut the union and garlic fine. Put one table spoon of butter in a wok or frying pan with the union and garlic, smoother it.
- 2
Rub the chicken with the bouillon powder and put this plus the rest of the butter and oil in the pan. Keep the chicken on the stove on a low temperature.
- 3
Slice the lemon grass and when you've done all that put the rest of the ingredients in the pot and let it smoother until the chicken is done.
- 4
Add more water if necessary all depending on your preference of sauce - think or thin. Serve it with pandan rice, slices of cucumber and tomatoes and a bit of fresh coriander.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
