Coconut Lemongrass Chicken With Jasmine Rice Recipe

About this recipe

A fragrant and flavorful chicken dish simmered in a creamy coconut lemongrass sauce, paired with aromatic jasmine rice.

Ingredients

• 100 g Garlic
• 500 g Chicken Whole
• 125 g Honey Roasted Peanuts
• 750 g Patanjali Rice Bran Oil
• - Amul Butter
• 100 g Tamarind
• 50 g Black Pepper
• - Chicken Breast
• 250g Vanilla Cake Mix
• 1L Kikkoman Soy Sauce
• - Fresh Tofu
• 1 Kg R.C. Fish
• 500 G Black Rice
• loose Ginger

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear, then cook it with 400 ml of water until fluffy.
2. 2. Trim and finely chop the lemongrass, garlic, and ginger to create a fragrant base for the sauce.
3. 3. Heat vegetable oil in a large pan over medium heat and sauté the lemongrass, garlic, and ginger until aromatic.
4. 4. Add the chicken thighs to the pan, season with salt and pepper, and cook until golden brown on both sides.
5. 5. Pour in the coconut milk, soy sauce, fish sauce, and brown sugar, stirring well to combine the flavors.
6. 6. Simmer the chicken in the sauce for 15 minutes, ensuring it cooks through and absorbs the flavors.
7. 7. Squeeze the lime over the chicken and stir in fresh coriander for a bright, zesty finish.
8. 8. Plate the jasmine rice and spoon the coconut lemongrass chicken over the top.
9. 9. Garnish with extra coriander and lime wedges for added freshness.