Sunday, October 6, 2013

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/cook 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.


5 comments:

Navaneetham Krishnan 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.

Liz Berg said...

Your chicken sounds wonderful, Ridwan! And your plating is beautiful :)

Stephanie @ Eat. Drink. Love. said...

The sauce sounds so yummy!

Guru Uru said...

Your chicken is flavoured perfectly :D

Cheers
CCU

Ramona W said...

I love that you let the oven do the work here.... it's a fantastic chicken dish. :)