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Source: The Working Family's Cookbook

Chicken with Coconut Sauce
This tender chicken is a specialty of Indonesia.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
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2 onions, peeled and quartered
2 cloves garlic, peeled
1 (1-inch) piece fresh ginger, peeled
1 (1-inch) piece lemongrass, fresh
1 teaspoon hot chili
1 teaspoon lime paste
2 cups coconut milk
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
8 Chicken thighs

Put the onions, garlic, ginger, lemon grass, hot chili and lime paste in a food processor or blender. Add 1/4 cup of the coconut milk and process to make a paste. Add the remaining coconut milk, the coriander and the turmeric and process until smooth.

Pour the mixture into a heavy saucepan and bring to a simmer. Rub the salt into the chicken and add the chicken to the pan. Reduce the heat to low, cover the pan and cook the chicken for 25 minutes or until the juices run clear when a thigh is pierced.

Remove the chicken from the pan to a serving platter and keep warm. Turn the heat to high and cook the sauce for 10 to 15 minutes until it is reduced and thickened. Taste and add salt if necessary. Pour the sauce over the chicken and serve.

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