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