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curry powder garlic galangal sambal oelek ground Aniseed mint saffron almonds coconut milk chicken breasts onions
Viewed: 18 - Published at: 4 years agoIngredients
- 1 tablespoon curry powder
- 3 garlic cloves
- 1 tablespoon galangal (or ginger)
- 2 -3 tablespoons sambal oelek
- 12 teaspoon ground aniseed
- 2 -3 mint leaves
- 1 pinch saffron
- 1 -2 tablespoon slivered almonds
- 200 ml coconut milk
- 2 chicken breasts, cut into strips (12 - 16 ounces total)
- 40 g onions, slices (cut into fourths)
Method
- Put Curry powder, garlic, galangal, sambal oelek, anise, mint, saffron, almonds and coconut milk into a food processor and blend together until it makes a nice textured liquid.
- In a bake pan (might want to oil it lightly so it cleans up easier when you're done)place roughly 1/3 of the onion then pour enough sauce to cover the bottom of the pan.
- Now add the chicken, topping it with the remaining onion slices.
- Pour the remaining sauce over top.
- Leave to marinate for 20 - 45 minutes.
- Cook uncovered at 400F for about 45 minutes.
- This is good served over Pandan Rice.
