Braised Chicken in Coconut Milk
1.
Cut
the chicken into eight pieces, discard the loose skin and fat and rub the
pieces with the lemon juice. Broil for five minutes, turn the pieces over
and broil for five minutes more. The chicken will be partially cooked and
firm. 2.
In
a blender, prepare a smooth sauce of the onion, garlic, turmeric,
coriander, cumin, kemiri nuts, ginger, pepper and ½ cup of the coconut
milk. 3.
Heat
the oil in a saucepan or wok, and pour the sauce. Stir fry for two
minutes; then add the balance of the coconut milk, the tamarind liquid,
salt, sugar, salam, laos and jeruk purut (lemon peel). Add the pieces of
precooked chicken, and bring to a boil over medium heat. Cook for five
minutes, basting frequently; then continue to cook for twenty minutes
more. The liquid will have reduced to a rather thick sauce, and the
chicken will be tender but still firm. Makes 6 servings, with
other dishes. |