February 8, 2013
Wilhelmina’s Pickled Chicken
Category: Recipe
Cookbooks are great when it comes to getting me inspired for dishes on days when I don’t know what to cook for meals. Flipping through one of my most trusted Asian cook books, I came across this fairly simple recipe and decided to venture into this Eurasian-inspired dish.
Obviously, I wouldn’t be me if I don’t modify the standard recipe. So I gave the dish a little bit of my own twist. So here goes:
Wilhelmina’s Pickled Chicken
2015-07-13 15:21:01
Ingredients
- 4 pieces chicken breasts cut into pieces
- 3-5 tbsp olive oil
- 250 ml water
- 4 tbsp brown sugar
- 4 tbsp lemon juice
- 120 ml coconut milk salt to taste
- Tumeric leaves, crushed
Spices
- 4 tbsp coriander powder
- 4-5 pcs cloves
- 4 cardamom pods
- 1 tspn cumin powder
- 1 tbsp tumeric powder
- 5cm piece cinnamon stick
- 1 tspn ground nutmeg
Paste
- 12 medium-sized dried red chillies (seeded and soaked in warm water then drained)
- 1 stalk lemon grass (sliced)
- 2-3 inch fresh ginger (peeled and sliced)
- 4 cloves garlic 8-12 shallots (sliced)
Instructions
- Grind all the spices in an electric grinder. Mix and set aside.
- Coat the pieces of chicken well with the spices and let it stand for at 15 minutes
- Grind the paste ingredients
- Heat oil in a pan and fry the ground paste until light brown and aromatic.
- Add the seasoned chicken and stir-fry for about 10 minutes.
- Add water and coconut milk.
- Simmer till tender.
- Add in the lemon juice, sugar, salt to taste. Stir well. Then add turmeric leaves on top
- Stir again and cook until fairly dry
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Enjoy!