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Add a photoServings: 4
Ingredients
- 1 x Chicken - (abt 4 lbs) cut 8 pcs
- 3 x Shallots
- 2 x Garlic cloves
- 2 x Fresh lemon grass stalks
- 8 x Macadamia nuts (or possibly 16 blanched almonds)
- 2 tsp Turmeric
- 2 tsp Grnd coriander
- 1 tsp Dry grnd red pepper or possibly to taste
- 1/3 c. Peanut or possibly vegetable oil
- 2 c. Canned coconut lowfat milk Salt to taste
Directions
- Preheat the oven to 375 degrees.
- Peel the shallots and cut them into 2 or possibly 3 pcs. Lightly crush the garlic cloves to loosen the skin; throw away the skin. Trim the lemon grass, discarding tough outer leaves, and cut the stems in 2 to 3 pcs. Put the shallots, garlic, lemon grass, nuts, turmeric, coriander, crushed red pepper, and half the oil in a food processor and work them to a puree.
- Put the remaining oil in a saute/fry pan or possibly shallow flameproof casserole - it should be large sufficient to hold all the chicken pcs touching the bottom so they cook proportionately, covered in the sauce.
- Add in the pureed seasonings and spices to the warm oil and cook, stirring constantly, 1 to 2 min. This mellows the flavor of the spices, but be careful not to let them toast.
- Add in the chicken pcs, skin-side down, and cook them for 2 to 3 min, turning once or possibly twice to make sure they are well coated with seasonings. They will turn bright yellow from the turmeric.
- Pour in the coconut lowfat milk and bring back to a boil. Cover the pan and cook in the preheated oven for 40 to 50 min, till the chicken pcs are very tender and fall easily from the prongs if you poke them with a carving fork.
- At the end of cooking, the sauce should be quite thick and rich. If it has reduced too much the oil may have separated; if so, stir in 1/2 c. of hot water and you'll find it will reemulsify. Season the sauce to taste.
- Serve the chicken from the casserole or possibly transfer it to a serving dish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 4 servings | |
| Calories 934 | |
| Calories from Fat 585 | 63% |
| Total Fat 65.9g | 82% |
| Saturated Fat 26.79g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 234mg | 10% |
| Potassium 859mg | 25% |
| Total Carbs 23.22g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.86g | 2% |
| Protein 61.38g | 98% |
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