Malaysian | Coconut Chicken

Updated on November 11, 2018

The different seeds make this a unique tasting dish.

Yield: 4 servings

Ingredients

4 tablespoons high-heat, neutral oil

1 teaspoon black mustard seeds

1 teaspoon sesame seeds

1 teaspoon poppy seeds

1/2 teaspoon black cumin seeds

1 1/2 pound boneless, skinless chicken breasts, diced

2 - 6 cloves garlic, finely chopped

1 1/4 cup milk

1/4 cup unflavored yogurt

2 tablespoons dried shredded coconut

1 tablespoon freshly chopped cilantro

kosher salt, to taste

20 unsalted cashew nuts, fried until golden

coriander sprigs

 

Method

Heat the oil in a wok and stir-fry the spice seeds 1 minute. Add the diced chicken and stir-fry about 5 minutes, turning the pieces frequently until they are white all over.

Add the garlic, milk, yogurt and coconut to the pan. Simmer 5 minutes, stirring from time to time.

Strew the chopped cilantro over the chicken. Stir lightly and continue to simmer a further 5 to 10 minutes, until the chicken is tender. Adjust the seasoning if necessary.

Transfer to a heated dish and serve immediately, garnished with fried cashews and springs of cilantro.

 

(Ref. "Coconut Chicken" recipe, The Complete Oriental Cookbook, page 124.)