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Indonesian Chicken

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Experience the rich, creamy flavors of Indonesian chicken with a delightful coconut sauce, perfect for any occasion.

Ingredients

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  • 1 can coconut milk (14 oz)
  • 3 tablespoons soy sauce (Halal-friendly)
  • 2 tablespoons brown sugar
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 tablespoon lime juice
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon chili powder (adjust to taste)
  • 4 pieces boneless, skinless chicken thighs (or substitute with chicken breast)
  • Fresh coriander (for garnish)

Instructions

  1. Marinate the chicken: In a large bowl, mix together the coconut milk, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, turmeric powder, and chili powder. Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover and let it marinate in the fridge for at least 30 minutes.
  2. Sauté the chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear the chicken for about 5 minutes on each side until golden brown.
  3. Create the sauce: Pour the reserved marinade into the skillet with the chicken. Bring it to a gentle simmer, allowing everything to cook together for 15-20 minutes.
  4. Check for doneness: Ensure the chicken reaches an internal temperature of 165°F (75°C).
  5. Garnish & serve: Once cooked, remove from heat, serve on a plate, drizzle with sauce, and garnish with fresh coriander.

Notes

For added flavor, serve with jasmine rice or a side of sautéed greens. Adjust chili powder based on your heat preference.

Nutrition

Find it online: https://recypez.com/indonesian-chicken-recipes/

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