Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
tsp | canola or other flavorless vegetable oil | |
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4 |
halves | chicken breasts | skinned |
|
2 |
tbsp | shallots (or 2 cloves mashed garlic) | minced |
|
2-3 |
tsp | fresh ( or rehydrated turmeric or 1 ½ tsp ground dried turmeric) | minced |
|
1 |
tsp | cinnamon | ground |
|
1 |
tsp | coriander | ground |
|
1 |
tsp | cumin | ground |
|
1 |
tbsp | fresh lemongrass or 1 tsp sereh (lemongrass) powder | minced |
|
¼ |
tsp | black pepper | freshly ground |
|
1/16-1/2 |
tsp | mild to hot cayenne pepper | |
|
1/3 |
cup | unsweeted coconut milk | |
|
1 |
cup | water | |
|
1 |
tsp | Vietnamese of Thai fish sauce | |
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Recipe Instructions:
- Heat oil in large skillet over a moderate flame until very hot but not quite smoking.
- Remove skin from the chicken breasts, add to skillet and sauté, turning once, until golden.
- Add the shallots and spices, using the smallest quantity of cayenne and adding more later to taste.
- Sauté until ingredients are fragrant, then add the coconut milk, water, and fish sauce.
- Cover the skillet and simmer 10-20 minutes or until the chicken is cooked through.
- Serve immediately.