Fried Candlenut Chickens

Iskan Detia Karina

Ingredients

  • 5 pieces chicken
  • Paste:
  • 8 candlenut, lightly pan fried
  • 6 shallots
  • 4 garlics
  • 1 teaspoon corriander seed powder
  • Other:
  • 65 ml thick coconut milk
  • Some salt
  • Some pepper
  • to taste Sugar
  • 250 ml water
  • Chicken powder
  • 2 tbsp oil
  • Oil for frying

Directions

  • Blend the paste ingredients until smooth and thick. Set aside.
  • Add 2 tbsp of oil in a pan. Add in the paste. Stir until fragrant.
  • Then add in the water and coconut milk. Stir evenly and then add the seasonings. Taste test.
  • Then add in the chickens. Cook until the liquid has reduced.
  • You can stop here or you can deep fry the chickens.
  • Can be stored up to 1 month in the freezer or 5 days in the fridge.