Description
An authentic Indonesian dish featuring marinated chicken thighs in a rich coconut milk sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 can coconut milk (14 oz)
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon lime juice
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chili powder
- 4 pieces boneless, skinless chicken thighs
- Fresh coriander (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the coconut milk, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, turmeric, and chili powder. Add the chicken thighs, ensuring theyโre well coated. Cover and marinate in the refrigerator for at least 30 minutes, or overnight.
- Cook the Chicken: Remove the chicken from the marinade and reserve the liquid. In a skillet over medium heat, add the marinated chicken thighs. Cook for about 5-7 minutes per side, until golden brown. Pour in the reserved marinade and let it simmer for 10 minutes.
- Serve the Dish: Remove from heat and garnish with fresh coriander. Serve hot over rice or with your choice of sides.
Notes
For added depth, try using tamari for a gluten-free option or incorporating more vegetables into the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg