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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary. | 2. Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste. | 3. Cook, stirring frequently, until fragrant, 5-7 minutes. | 4. Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes. | 5. Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes. | 6. Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt. | 7. Simmer, stirring occasionally, until chicken is tender, 40-50 minutes. | 8. Add the remaining coconut milk; cook for 2 minutes. | 9. Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
red chili pepper flake	1/2	teaspoon	crushed	-	-	-	-
garlic clove	2		chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
ginger	1	piece	peeled sliced	-	-	-	-
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
kaffir lime leaf	5			-	-	-	-
cinnamon	4 -6			-	-	-	-
lemongrass	1		tied	-	-	-	-
chicken thigh	1 1/2	1/2		2989.8	5.367999999999999	65.0961	300.5428
coconut milk	2	cups		1104.0	26.592	10.992	114.432
salt	3/4	teaspoon		-	-	-	-
jasmine rice				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.