Baked chicken in coconut spicy sauce

The spiciness in this baked chicken can be mild or spicy use one pepper for mild taste and skip the pepper if don't like spicy at all, the dry spices star anise,cardamoms seeds and cinnamon stick adding flavorful taste to it,served with steamed jasmine rice along with side vegetables is best.






Ingredients:

 - 3 boneless chicken breast
- 1 can light coconut milk
- 2 clove garlic
- 2 clove shallot
- 2 tbsp tomato paste
- 1 inch fresh galangal
- 1 tbsp ginger paste
- 3 fresh cayenne pepper/ hot pepper- 3 star anise
- 1 stick Cinnamon
- 5 cardamoms seeds
- 1 teaspoon grated nutmeg
- 2 cube chicken bouillon/ powder 
- 1 teaspoon black pepper
- 1 Tbsp sweet soy sauce


Direction :
Preheat oven on 375 F
Cut boneless chicken breast in half,if too big

mix garlic,shallot,galangal,ginger. tomato paste and hot pepper into food processor until 
crushed or smooth.

transfer into baking dish whisk in light coconut milk,add sweet soy sauce,chicken bouillon powder, star anise,Cinnamon stick,cardamoms seeds,grated nutmeg and black pepper, stir until combine

Place chicken into sauce mixture, bake for 50-55 minutes, flip the chicken half way through

serve with steamed rice and side of vegetables.


Comments

Nava K said…
Love the sauce with galangal esp. While I would have just cooked the whole dish over the stove, its a brilliant idea to bake the whole set.
October 6, 2013 at 9:47 AM
Liz That Skinny Chick Can Bake said…
Your chicken sounds wonderful, Ridwan! And your plating is beautiful :)
October 6, 2013 at 5:42 PM
Choc Chip Uru @ Go Bake Yourself said…
Your chicken is flavoured perfectly :D

Cheers
CCU
October 7, 2013 at 6:18 AM
Kitchen Simmer said…
I love that you let the oven do the work here.... it's a fantastic chicken dish. :)
October 7, 2013 at 10:09 AM
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