Nida’s recipe: chicken tumpeng on a red coconut mat | Food

I really hope to ignite you to try that taste! Especially in the cold Lithuanian spring, when you have to take care of the color in your own life.

For your attention today – chicken legs with Thai red curry, baked in the oven with Indian lentil stew (dhal) and coconut milk. Sound appealing? Then roll up your sleeves and grab a large (oven safe) pot, because you won’t need any other food here.

Ingredients (for 6 people):

red curry chicken:

  • 75 g of red Thai curry paste;
  • 125 ml of coconut cream;
  • 6 chicken thighs (legs), choose the smaller ones, about 150 g each.

for the Indian lentil stew (dhal):

  • 2 teaspoons. spoon of oil;
  • 2 onions, finely chopped;
  • 2 teaspoons. spoon grated ginger root;
  • 1 red hot pepper, seedless, chopped (or to taste);
  • 0.5 tea. a spoonful of cumin;
  • 0.5 tea. spoon of ground coriander;
  • 1 tea. a spoonful of turmeric;
  • 500 ml of chicken broth;
  • 125 ml of water (see the first note);
  • 1 jar of coconut milk (400 ml);
  • 400 g red lentils (2 cups);
  • 6 kale (way) leaves, remove the hard stems and roughly chop the leaves;
  • salt;
  • pepper.

for serving:

  • fresh coriander leaves;
  • lime lime.

Make:

1. Preheat the oven to 220 degrees.

2. Prepare the chicken: mix coconut milk and red curry in a bowl. Coat the chicken thighs with this mixture and set aside.

3. Heat a large pan** (which can be put in the oven), fry the onion in oil until soft and brown. Add ginger, hot pepper, add spices – coriander, cumin and turmeric, fry everything for about a minute.

4. Pour the broth, water, coconut milk into the pan and add the lentils. Season with salt and pepper. Bring to a boil. Add the kale leaves (insert them deeper), place the chicken on top, skin side up, and place in the oven. Bake uncovered for about 40 minutes, or until the chicken is tender and the skin is soft.

5. Serve sprinkled with coriander leaves and sprinkled with lime.

Record:

* You don’t need to buy coconut milk, just squeeze a thick layer from the top of the can (don’t shake the container first, then the liquid will remain layered) and use the remaining liquid. container instead of water in the recipe.

** You will need a very large pot for this dish… If you are making lunch for a smaller crowd, it is better to divide the ingredients in half and prepare a smaller amount. Or use a baking dish instead of a pan.

Nida Degutienė’s photo. / Fried chicken legs in a bed of red coconut

with 15 minutes Nida Degutienė, who shares her recipes with readers, is well known to many Lithuanians who are interested in creative cooking at home. Nida writes a popular food blog Nida’s recipes, has published two cookbooks, “The Kitchen of Israel” and “Fish in the Kitchens of the World”, and currently lives in Australia. Weekly 15 minutes find new Nida recipes and read interesting food.

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