Java Chicken in Coconut Sauce

Java Chicken in Coconut Sauce
Photo by Richard Eskite

Ingredients

  • ½ teaspoon whole white peppercorns
  • fresh Italian parsley
  • 1 large tart green apple
  • 3 cups canned unsweetened coconut milk
  • 2 large shallots
  • fresh lemongrass
  • 3 anchovy fillets
  • + 8 more ingredients
    • 4 fresh or frozen kaffir lime leaves
    • 1 tablespoon fresh ginger
    • 2 tablespoons peanut oil
    • ¼ cup water
    • 2 garlic cloves
    • 5 skinless boneless chicken breast halves
    • 2 tablespoons fresh lemon juice
    • 5 whole blanched almonds

Purée first 8 ingredients in blender until almost smooth. Transfer purée to small saucepan. Stir over medium-low heat until mixture is aromatic, about 5 minutes. Pour into medium bowl; cool completely. Add chicken to puree; toss to coat. Let stand 1 hour at room temperature or refrigerate up to 4...

View full recipe at Epicurious

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