Ingredients Jump to Instructions ↓

  1. 4 1 1 tablespoon 2 tablespoons 1 teaspoon 1 teaspoon 1 2 tablespoons 200 g 2 tablespoons 2 2 50 g 1/4 tablespoon 2 tablespoons 2-3 sprigs

  2. 2 tablespoons Whole chicken, cleaned Caramel syrup Cooking oil, for deep frying Ground white pepper Salt Onion, peeled and diced Annatto seed oil Tomato paste Tomato ketchup Fresh coconut juice from

  3. 2 young coconuts Carrots, cut into large chunks Green peas Sugar Chicken seasoning powder Coriander (cilantro) leaves Tapioca flour, mixed with

  4. 4 tablespoons water

Instructions Jump to Ingredients ↑

  1. : Rub chicken with caramel syrup. Heat oil and deep fry chicken until golden brown. Drain well then rinse chicken under running water. Chop into pieces and marinate with pepper and salt. Heat 2 tablespoons oil and stir fry onion until fragrant. Add annatto seed oil, half the tomato paste and tomato ketchup. Cook for 5 minutes then add chicken. Mix well. Pour in coconut juice and enough water to cover chicken. Bring to the boil. Reduce heat and simmer until chicken is tender. Add carrots and green peas. Cook until carrots are soft. Add sugar and chicken seasoning powder. Adjust to taste with salt. Slowly stir in tapioca flour mixture until stew is thick. Serve sprinkled with pepper and coriander and French baguette on the side.


Send feedback