Name: Spicy chicken with coconut
Yield: 6 servings
Cuisine: Asian
Ingredients: 8.00 chicken pieces, large; 0.00 oil for frying; 15.00 ml coriander ground; 2.00 red chilli deseeded and chopped; 0.00 turmeric ground, pinch; 0.00 cayenne pepper pinch; 1.00 onion small, quartered; 400.00 g coconut milk tinned; 1.00 lemongrass stalk, crushed; 3.00 lemon leaves

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Ingredients (10)

8.00	chicken — pieces, large
0.00	oil — for frying

MARINADE

15.00 ml	coriander — ground
2.00	red chilli — deseeded and chopped
0.00	turmeric — ground, pinch
0.00	cayenne pepper — pinch
1.00	onion — small, quartered
400.00 g	coconut milk — tinned
1.00	lemongrass — stalk, crushed
3.00	lemon leaves

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Method:

Brown the chicken pieces in the oil.
Marinade
Combine the coriander, chillies, turmeric, cayenne pepper and onion in a food processor until well blended.
Gently heat the mixture until fragrant.
Add the coconut milk, lemon grass and lemon leaves.
Bring to the boil, simmer for 5 minutes and leave to cool to room temperature.
Place the chicken pieces in a pan or wok, pour the marinade over and simmer for about 30 to 40 minutes or until done.
Or braai the chicken over hot coals basting frequently with the marinade.
Serve with lemon wedges and chutney.