3 strips of lemon peel or 3 fresh kaffir lime leaves
1 Tin of 400 my coconut milk
1 Cup water
2 teaspoons fine brown sugar or palm sugar
Wash chicken in cold water. Dry with absorbent paper and remove grease bags. Crush the onion, garlic and ginger in the blender until smooth and lump-free; add some water if needed.
Put the chicken, the onion mixture and the other ingredients in a saucepan and bring to the boil over a low heat.
Reduce the heat further and let it cook covered during 45 minutes or until the chicken is completely tender. Stir occasionally. Remove the chicken and throw away the lemon peel or lime leaves.
Bring the sauce back to the boil and hang it uncovered and stirring from time to time until thickened. Put the chicken on a lightly oiled grill and brown it over a strong heat on both sides. Serve topped with the sauce or put it separately.
Chicken and sauce can be prepared the day before. Store separately and covered in the fridge. Heat them over low heat. Store ground spices in tightly sealed containers, in a dark place.
You can also roast the chicken pieces on the barbecue instead of on the kitchen grill.
Recipes easy to https://recetasdecocinafaciles.NET /