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Chicken with coconut milk and lemon basil

Chicken with coconut milk and lemon basil

Main dishes

A chicken dish from Banten, simmered in coconut milk with shallots, garlic, chili peppers, bilimbis (a type of local herb), salam leaves, and lemon basil:…

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Recipe from Kepadalisna, adapted by Recette de cuisine · · updated on

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Ayam panggang is a popular chicken dish in the Banten region. Its sauce is both rich, thanks to the broth and coconut milk, and has a tangy and spicy flavor.

Ingredients and directions

  • Prep time20 min
  • Cook time45 min
  • Total1 hr 5 min
  • DifficultyMedium
  • Cooking methodsaucepan

Ingredients

4 people
  • $1.56
  • $1.32
  • $0.26
  • $0.03
  • $1.39
  • $0.13
  • $0.03

Directions

  1. Combine the shallots, garlic, and chili peppers into a fine paste. ≈ 4 min
  2. Cut the bilberries in half. ≈ 8 min
  3. Cook the dough in the oil until it browns, then add the broth.
  4. Add the chicken pieces and the bilimbis. ≈ 3 min
  5. Add the coconut milk, mint leaves, lemon basil, and lime juice, and season with salt. ≈ 2 min
  6. Let it simmer until the chicken is cooked and the sauce has thickened.

Equipment

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Before you start

Ingredients

  • 1 chicken, cut into small pieces
  • 400 ml of coconut milk (or the milk from one coconut)
  • 8 shallots
  • 5 cloves of garlic
  • 4 red chili peppers
  • 6 limes (or the juice of one extra lime)
  • 2 bay leaves (or salam leaves)
  • 1 bunch of lemon basil
  • 1 tablespoon of lime juice
  • 500 ml of chicken broth
  • 2 tablespoons of oil
  • salt

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