I've missed ya!
I am back with a delicious recipe. This flavorful chicken won't disappoint.
My trip to Indonesia back in 2010 is the inspiration for this meal.
Here is what you need:
- 1 tbsp oil
- 3 lbs boneless skinless chicken breasts, cut into chunks
- 2 onions, chopped
- 2 tbsp ginger root
- 4 cloves of minced garlic
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 10 almonds
- 1 cup chicken broth
- 1 tsp ground lemongrass
- 1 cup coconut milk
- 1 1/2 tsp soy sauce
- 1 tbsp chili sauce
Brown the chicken chunks with oil in a wok or deep skillet. Once all the sides are nicely browned transfer the chicken to a bowl.
Now use the leftover oil to cook up the onions, garlic, ginger, turmeric, coriander, lemongrass, and almonds. Cook on med-high heat until the onions soften.
Put the onion mixture into a food processor with the chicken broth, coconut milk, soy sauce and chili. Process until smooth.
Return the sauce to the wok and add the chicken. Cover and cook on low for about 30 minutes. Make sure chicken is fully cooked.
Serve with some fluffy, white rice.