From the recipe collection
Chicken Lininggil
A drier chicken curry-style dish with palapa, coconut milk, turmeric, and a thick reduced sauce.
- Prep time
- 25 min
- Cook time
- 55 min
- Yield
- 4–5
- Audio recipe
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Ingredients
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Method
- Pat the chicken dry and season lightly with salt and pepper.
- Brown the chicken in oil in a wide pot, then set it aside.
- Sauté the onion, garlic, ginger, palapa, turmeric, and coriander until the spice base is aromatic and yellow-orange.
- Return the chicken and stir until every piece is coated.
- Pour in the coconut milk and keep the pot at a quiet simmer.
- Cook until the thickest chicken piece reaches 74°C and the meat is tender.
- Add the coconut cream and reduce gently until the sauce clings to the chicken without becoming oily.
- Taste the cooked sauce, adjust seasoning, and serve with plain rice or kuning.