Creamy Pandan Chicken with Fresh Green Peppercorns

Rich and Creamy Chicken flavored with Screwpine (Pandan) Leaves and Fresh Green Peppercorns.

Creamy Pandan Chicken with Fresh Green Peppercorns

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Ingredients:

• 1 kg chicken – skinned whole chicken  with bone – cut into small pieces
• 5 Tbsp fresh Green Peppercorns, rinsed
• 1 large Tbsp ginger, crushed
• Juice of two small limes  (About 4 Tbsp)
• 2 large onions, diced
• 3 Pandan leaves, rinsed and knotted
• 2 Tbsp curry leaves
• 2 tsp meat curry powder or garam masala
• 1 tsp mild chilli powder
• 1 tsp turmeric powder
• 2 cups coconut milk – not too thick
• 1 Tbsp veg / sunflower oil plus enough for shallow frying
• 2 tsp salt

Method:

• Crush the peppercorns. Add half to the rinsed chicken along with lime juice, ginger and turmeric. Rub well and leave to marinate for at least  ½ and hour.
• Heat a frying pan with oil for shallow frying.
• Transfer the marinated chicken in batches and shallow fry just till the crust is golden but not cooked through. Drain.
• In a pot, heat 1 Tbsp oil (no more).
• Add curry leaves and pandan leaves and allow to pop.
• Add the diced onion and sauté well till light golden.
• Add all the spice powders and stir till they no longer smell raw. Careful not to burn.
• Return the half fried chicken as well as the remaining crushed fresh green peppercorns and stir well to coat with the masala.
• On medium heat, pour over the coconut milk and give it a good stir with a wooden ladle.
• Cover and cook on very low heat for 15 minutes or till chicken is tender (Open to stir occasionally). The coconut milk will be reduced and create a creamy coating.
• Serve with steamed rice or flatbread.

Creamy Pandan Chicken with Fresh Green Peppercorns

Key Ingredients: Chicken, Pandan Leaf, Fresh Green Peppercorns, Ginger, Onion, Spices, Curry Leaves, Oil, Salt

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