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Cooking receipe to make singapore chicken with lemon grass and coconut mil under category Aga Recipes. You may find some video clips related to this receipe below.
singapore chicken with lemon grass and coconut mil
1 tbsp chilli oil or groundnut oil
8 chicken thighs trimmed
1 tsp ground turmeric
1 stalk lemon grass bruised and finely chopped
8 kaffir lime leaves
1 tbsp demerara sugar
250m1 coconut milk canned or made up with 2 tbsp coconut powder
salt and freshly ground black pepper
noodles or stir fried vegetables to serve
Rempah:
3 fresh red chillies seeded
1 onion roughly chopped
2 large plump cloves garlic
2 stalks lemon grass bruised and roughly chopped
20mm piece fresh galangal root peeled and finely sliced
25g macadamia nuts or blanched almonds
250m1 water
Whizz all the ingredients for the rempah together adding just enough of the water to make a paste.
Beat the oil in a large ovento hobcasserole then add the chicken and quickly brown it on all sides you will probably need to do this in two batches.
Use the simmering plate if the boiling plateis too hot.
Add the turmeric tossing the chicken pieces in the oil as you return them to the pan so that they are all evenly coloured.
Stir in the rempah the remaining water the lemon grass lime leaves and sugar. Bring to the boil then cover and cook on the floor of the simmering ovenfor 2 hours or until the chicken is cooked through and tender.
Stir the coconut milk into the chicken then heat it slowly on the simmering plate.
Add any seasonings that are necessary then serve perhaps with noodles and stir fried vegetables.
Singapore style cookery has been a new discovery for me but it ties in with the flavours of the Pacific Rim which are now so popular A rempah is a spicy mixture rather like a curry paste. If you cant get fresh galangal root use 1 tsp of dried or fresh ginger root galangal is best described as a hot sour ginger
Serves 4
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