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Spicy chicken with coconut

Recipe from: 9/12/2002 12:00:00 AM
Ingredients 11
Servings 6


  • 8
    large chicken pieces
  • oil for frying
  • 15
    ground coriander
  • 2
    red chillies, seeded and chopped
  • pinch turmeric
  • pinch cayenne pepper
  • 1
    small onion, quartered
  • 400
    can coconut milk
  • 1
    lemon grass stalk, crushed
  • 3
    lemon leaves


Brown the chicken pieces in the oil.
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.

Read more on: poultry  |  shallow-fry

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