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.


About Alan

Alone in a sea of spinifex.
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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