Chicken Sayur

This is my version of Anneke’s stir fried chicken and vegetables in a coconut and peanut gravy.  Goes really well with rice or noodles.

I used to use a whole chicken cut up into pieces.  Now I used skinned and boned thigh fillets.  The best part of the chicken in my view, and it suffers no flavour loss from being cooked without skin or bone.

Cut 4 thighs into pieces and marinate overnight if possible  in lime juice, ginger, garlic, sambal (chilli) and lemongrass  with a little fish sauce or soy, and a grind of pepper.

Prepare the vegetables:  a combination of sliced onion, cabbage, celery, carrot, capsicum, eggplant, courgette, whole green beans, peas – whatever.

In peanut oil fry some trasi (shrimp paste) and stir in cumin and coriander and kaffir lime leaves

Before the spices start to burn toss in the meat and stir fry a couple of minutes before adding a tablespoon of crunchy peanut butter.  (or ground peanuts)

Stir a bit then toss in the vegetables and sauté them for a minute or so before adding a cup of coconut cream.  Time the additions so the chicken is properly cooked but the veges are still a bit crisp.

Serve with Rice or with Hokkien or Ramen noodles.

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in chicken, coconut, peanut, satay, sauce, vegetables and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Chicken Sayur

  1. Pingback: Sayur update | Comfort Cookery

  2. Pingback: A Sign | Hodophilia

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