Pork is normally used for a typical Nyonya satay dish but I’m using chicken meat for this recipe. This simple dish is one of many Peranakan comfort foods that goes very well with steaming hot rice. Chicken breast or leg meat are cut into bite size portions and marinated in a mixture of spices for a few hours and simmered in rich coconut milk. I’ve added more coconut milk than usual for this recipe as I wanted it to have a rich coconut creaminess (lemak) taste. The result is a fragrant chicken dish covered in flavourful rich spicy coconut sauce. You can also use chicken wings for this dish.
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I’ve added more coconut milk than usual for this recipe as I wanted it to have a rich coconut creaminess (lemak)
- 4 chicken breasts or legs deboned and remove skin
- 3 stalks lemongrass crushed
- 4 whole kaffir lime leaves crushed
- 300 ml coconut milk
- 1 tsp salt
- 25 g dried chillies
- 250 g small onions
- 15 g candlenuts
- 2 stalks lemongrass
- * 30 g belacan
- 1 tsp salt
Cut and soak dried chillies until softened.
Cut small onions, candlenuts, lemongrass and belacan into small pieces.
Blend all the spices into a fine paste.
Add salt to the paste and mix thoroughly.
Cut boneless and skinless chicken breast into bite size pieces.
Marinate the chicken pieces with the spice paste and refrigerate for a few hours.
Cut off the top half of lemongrass stalks and crush them lightly.
Stir fry crushed lime leaves and lemongrass for a few minutes and add the marinated chicken.
Stir fry for a few minutes until the meat is partially cooked .
Add coconut milk and mix thoroughly.
Leave it to simmer until the meat is fully cooked.
Garnish with finely cut lime leaves and serve with steaming hot rice
- * I’ve reduce the amount of belacan from 60g to 30 g