Chicken in green sauce

6 servings

40 minutes

Chicken in green sauce is an exquisite dish that combines the aroma of spices with the tenderness of coconut milk. Its roots can be found in European culinary traditions, but the influence of Asian notes makes it truly unique. The rich flavors of cilantro, lime, and ginger are complemented by a light spiciness from chili, creating a harmony of freshness and warmth. The chicken soaked in the aromatic sauce remains juicy and tender, while the coconut base adds softness. This dish pairs excellently with rice, allowing each piece to absorb the richness of the sauce. It is suitable for both a cozy dinner and a festive feast, offering a rich gastronomic experience.

Energy value per serving

• Calories: 629
• Proteins: 43.4g
• Fats: 45.8g
• Carbohydrates: 10.8g

Ingredients

• Coriander seeds: 1 tsp
• White peppercorns: 20 g
• Caraway seeds: 0.5 tsp
• Cardamom: 2 pc
• Turmeric: 2 tsp
• Chili pepper: 1 pc
• Garlic: 3 clove
• Shallots: 1 pc
• Ginger: 15 g
• Lime juice: 1 pc
• Lime zest: 1 pc
• Salt: to taste
• Coconut milk: 2 glass
• Chicken: 1.5 kg
• Bouillon: 1 glass
• Fish sauce: 2 tbsp
• Sugar: 1 tbsp
• Basil: to taste
• Chopped cilantro (coriander): 2 tbsp
• Ground nutmeg: pinch
• Lemon grass: 1 stem

Cooking steps

1. Toast the seeds of two cardamom pods, coriander, cumin, and white peppercorns over medium heat for about 1 minute until they start to pop and brown.

   Required ingredients:

   • Coriander seeds: 1 teaspoon
   • White peppercorns: 20 g
   • Caraway seeds: 0.5 teaspoon
   • Cardamom: 2 pieces

2. Place the seeds in a blender with chopped cilantro leaves, ground turmeric, ground nutmeg, seedless chili, garlic, chopped shallot, chopped lemongrass, chopped ginger, lime zest and juice, and 2 tablespoons of water. Puree until smooth and homogeneous. Season the paste with salt to taste.

   Required ingredients:

   • Chopped cilantro (coriander): 2 tablespoons
   • Turmeric: 2 teaspoons
   • Ground nutmeg:  pinch
   • Chili pepper: 1 piece
   • Garlic: 3 cloves
   • Shallots: 1 piece
   • Lemon grass: 1 stem
   • Ginger: 15 g
   • Lime zest: 1 piece
   • Lime juice: 1 piece
   • Salt:  to taste

3. In a pot, mix the pasta with coconut milk and heat over medium heat, cooking while stirring until the oil starts to separate from the milk, about 12 minutes.

   Required ingredients:

   • Coconut milk: 2 glasss

4. Separate the chicken from the bones, cut it into small pieces, and fry in vegetable oil for a few minutes until golden brown. Add the chicken to the milk mixture and cook, stirring, until done, about 20 minutes. Add broth, fish sauce, sugar, and bring to a boil.

   Required ingredients:

   • Chicken: 1.5 kg
   • Bouillon: 1 glass
   • Fish sauce: 2 tablespoons
   • Sugar: 1 tablespoon

5. Remove from heat and serve in bowls with boiled rice. Garnish with basil and sliced chili.

   Required ingredients:

   • Basil:  to taste