Tuesday, November 23, 2010

Pan-Fried Spicy Chicken

500g chicken breast meat, cubed
4 tbsp oil
100ml thick coconut milk

Marinade (A)
1 tsp sugar
1 tsp lime juice
1 tsp light soy sauce

Spice ingredients (B)
1 tbsp coriander powder
1/2 tsp fennel powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
2 1/2 tbsp meat curry powder
1 tbsp chili powder
1 tbsp chopped lemon grass
1 tbsp chopped galangal
2 cloves garlic
3 shallots

Seasoning (C)
3/4 to 1 tsp salt or to taste
1 tsp sugar or to taste

Season meat with marinade (A) and spice (B) for several hours.

Heat oil in a nonstick saucepan. Add marinated chicken and stir well for 2-3 minutes. In between cooking stir in coconut milk and add seasoning (C).

Dish out and place onto a piece of aluminum, foil. Wrap up and grill over preheated oven at 180 C. Grill for 15-20 minutes.

Remove, unwrap and serve with cucumber slices.

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