Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, creamy chicken in roasted coconut paste. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To begin with this recipe, we have to first prepare a few components. You can have creamy chicken in roasted coconut paste using 20 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Chicken in Roasted Coconut Paste:

1. Prepare A. Roasted Coconut Paste
2. Take 1/2 c - 1 c fine desiccated coconut
3. Prepare B. Creamy Chicken
4. Take 1 kg - 1.5 kg chicken pieces
5. Make ready 3 tbsp hot chilli paste
6. Get 2 stalks lemongrass - bruised
7. Get 2 tsp turmeric powder
8. Prepare 2 tsp chicken seasoning powder
9. Prepare 1 piece big tamarind peel
10. Get 1/2 c water
11. Make ready C. The Seasonings & Sauce
12. Prepare 2 pieces young tumeric leaves - finely shredded (optional)
13. Get 2 tsp sugar
14. Make ready 300 g coconut cream
15. Get D. Optional (suggestion)
16. Make ready Boiled Cubed potatoes - 5 or more of small potatoes, halve and boil until fork tender. Can be added in B or step 2, once liquid has reduced to half
17. Get Notes:
18. Get 1 . Use dry desiccated coconut
19. Take 2 . Chilli paste - dried chillies cut and soak in hot water to soften. Next, place in a blender with few tbsp of water or oil and then blend into a very fine paste. Use 3 tbsp of this paste
20. Get 3 . Cut lemongrass into desired length

For the coconut cream sauce, whisk together in a large jug the curry paste, all the spices, lemon juice, coconut cream and stock. Pour the curry cream evenly over the chicken. Remove the lid, turn on the broiler/grill and roast until the chicken skin is golden and blistered. Season chicken with salt and pepper.

Steps to make Creamy Chicken in Roasted Coconut Paste:

1. A - Roast fine desiccated coconut in a hot wok or pan (without oil) until it turns brown. Leave to cool then grind/dry blend into a fine paste. Keep aside.
2. B - Clean and cut chicken into preferred size. Place all ingredients in B in a deep pan or wok. In other words, just dump everything in a pot or pan and mix. Cook On medium heat, stir to mix well. Cover pan or wok and bring to a good boil. Then remove the cover or lid, this time cook ON HIGH with NO lid/cover. Cook until the liquid is reduced to half and don’t forget to stir in between this cooking time.
3. Add shredded young turmeric leaves, if using, and stir to mix.
4. C - Add sugar and roasted coconut paste (A). Stir to mix. Next, add coconut cream. Stir, taste and adjust seasoning accordingly. Adjust liquid used by adding some water to a desired consistency. This dish, however, is suppose to be creamy with lightly thickened gravy or sauce. Leave to a near boil and then turn off the heat. Dish up & Serve warm.

Remove the lid, turn on the broiler/grill and roast until the chicken skin is golden and blistered. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Remove to a plate and cover to keep warm. This spicy dish, which uses whole chicken legs, is finished with a squeeze of lime.

So that’s going to wrap it up with this special food creamy chicken in roasted coconut paste recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!