Page 1 of 1

Aromatic Chicken - Dutch Oven Recipe - Yum!

PostPosted: Wed Mar 23, 2016 12:58 am
by momtries
If you want something that has few ingredients, is easy to make and tastes delicious, then I'd definitely try out this aromatic chicken recipe. Served with steamed jasmin rice preferrably, you'll serve and average family easily with spares left-over.


6 chicken breasts weighing approx 3 lb with skin and bones intact.
1 tsp of salt
1/4 cup of roasted unsalted cashew nuts
1/2 cup of chopped-up shallots
6 slices of galangal
4 slices of gingerroot
675 ml of coconut milk
2 tsp of chili paste
4 kaffir lime leaves
1/2 tsp of granulated sugar
1/2 tsp of tumeric
A pinch of pepper
Steamed Jasmine Rice


Sprinkle the chicken with 3/4 tsp of the salt and then place on a greased grill on medium heat, grilling with lid closed for approx 10 mins until nicely marked, remembering to turn once. That's then ready to take out and put to one side.

Whilst you are waiting for the chicken to grill, using a mortar and pestle, break up cashews then add in your shallots, galangal and ginger. Pound it well to make a nice paste.

In a large but shallow Dutch oven, stir together the coconut milk with the paste that you've made and add the remaining salt. Also add the chili paste, the lime leaves, sugar, turmeric and pepper. This will then need approx 250ml of water to be added.

On a medium heat, bring to the boil remembering to stir. Reduce the heat and add in the chicken. Cover and simmer, remembering to occasionally stir and baste.

After about 25 minutes the chicken should no longer be pink inside and therefore ready to remove from the dutch oven. Place the chicken on a serving plate and cover.

Reduce down the sauce in a pan until its nice and thick, then serve up your delightful aromatic chicken dish (removing the lime leaves first), with the rice or whatever accompaniment you've cooked on the side.