`mishimasan`
Assistant Cook
- Joined
- Jun 22, 2007
- Messages
- 17
Pre-heat the oven to 190 C. Place 4 chicken pieces on the bone, into a shallow dish with some vegetable oil. Season with salt and place in the oven for 25-30 mins. Whilst it is cooking prepare the sauce.
Take half a red onion, 3 table spoons of finely chopped parsley or parsley powder, 2 garlic cloves finely chopped, and 6 almonds. Place them into a pestle & morta or in a bag and crush them until they form a paste. Wait until the chicken has finished and then start up a large pan on max heat and lightly fry the sauce in vegetable oil until the flavour comes out (don't let it get brown).
Once at this point, add the chicken, 2 and a half cups of coconut milk, 2 stems (with leaves) of mint, 3 stems of parsley, 1 table spoon of demurera sugar, 1 table spoon of mild-hot chilli seeds in oil (chinese) and season with lemon juice, pepper and salt to taste.
Cook for 30-40 mins on a medium heat to reduce the sauce and then serve with rice.
p.s. Forgive the garnish, I put a bit of a hedge in there.
Take half a red onion, 3 table spoons of finely chopped parsley or parsley powder, 2 garlic cloves finely chopped, and 6 almonds. Place them into a pestle & morta or in a bag and crush them until they form a paste. Wait until the chicken has finished and then start up a large pan on max heat and lightly fry the sauce in vegetable oil until the flavour comes out (don't let it get brown).
Once at this point, add the chicken, 2 and a half cups of coconut milk, 2 stems (with leaves) of mint, 3 stems of parsley, 1 table spoon of demurera sugar, 1 table spoon of mild-hot chilli seeds in oil (chinese) and season with lemon juice, pepper and salt to taste.
Cook for 30-40 mins on a medium heat to reduce the sauce and then serve with rice.
p.s. Forgive the garnish, I put a bit of a hedge in there.
