Coconut milk with chicken, what a perfect couple. This dish can be made the night before, so that dinner can be ready in no time. It goes well with steamed rice or pasta.
Ingredients:
500 g Chicken Thigh (cut into chunks)
1 Carrot (cut into chunks)
2 Potatoes (cut into chunks)
1 Onion (cut into chunks)
1 tsp diced Garlic
1 cup Chicken Broth
1 cup Coconut Milk
Marinade:
1 tsp Corn Starch
2 tsp Light Soya Sauce
1 tsp Sugar
3 tsp Ginger Juice
½ tsp Salt
¼ tsp White Pepper
Preparation:
1. In a medium mixing bowl, mixed the chicken with marinade for 30 minutes.
2. Heat a sauce pan with oil, add chicken. Saute chicken.
3. Remove chicken from pan.
4. In the same pan, sauté potato, carrot and onion.
5. Add chicken back into the pan.
6. Add chicken broth and garlic.
7. In medium low heat, let it simmer for 20 minutes or until potato and carrot begins to be softened.
8. Add coconut milk, cook until all ingredients are soft.
9. Add corn flour and water mixture to thicken the sauce.
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