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Sunday, May 23, 2010

Green Chili Chicken

Initially I wanted to cook rendang but it is time consuming so I ended up with this dish instead. I used thin coconut milk & let it boiled until the liquid is halved and the natural oil from the chicken added nice flavour to the thin gravy.

1/2 Chicken - cut to smaller pieces
5 Green Chilies*
10 Shallots*
1" Ginger*
2 Lemongrass* (* blended)
1 bowl Coconut Milk
1 tsp Turmeric Powder

1. Place all ingredients in a wok & cook until almost dried up.
Stir frequently.

2. Serve with white rice.

1 comment:

  1. almost like masak lemak chilli api, except not lemak enough with thin coconut milk :)

    Love this with nasi putih... jom makan


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