Tuesday, November 15, 2011

Indonesian Chilli Chicken

4 chicken breasts
2 teaspoons crushed garlic
2 teaspoons dry crushed red pepper
2 teaspoons chopped ginger
2 small onions, finely chopped
2 tablespoons oil
1 (400 ml) can coconut milk (or 1 can evaporated skim milk with coconut essence to taste)

1 Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.
2 Add chicken breasts turning to cover with spices and lighlty browned.
3 Pour coconut milk or evaporated milk over chicken and simmer until chicken is tender (approx. 15 minutes)
4 Serve with rice.

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