Fennel & Cumin flavored Chicken

The taste of fennel gives a bite to this chicken. Cumin and coriander make the flavor richer.

1 kg chicken breast, no skin, halved
1 big size onion, slice thinly
1 medium size onion, use only 1/4 of it
4 medium size shallots (red onions)
1 heaping tsp minced garlic
2 tsps coriander
1 tsp each fennel and cumin
1 can coconut milk
2 stalks lemongrass, bruise
2-3 cm ginger, skinned
16 red bird eye chilies
1 tbsp olive oil
1-2 tbsps olive oil
water, tomato sauce, lemon/lime juice, and seasonings as needed

Make paste of garlic, red onion, fennel, cumin, ginger, 1/4 portion of the medium size onion, coriander, and chilies; to make it easier and smoother, add in 1 tbsp olive oil while grinding.

Heat 1-2 tbsp olive oil, saute sliced onion until translucent; add in paste and followed with chicken, a sum of water, and lemon grass. Turn chicken to coat.

Add in coconut milk, 1/4-1/2 cup tomato sauce, and 1-2 tbsp fresh lemon/lime juice. Add in seasonings, stir well. Let simmer until chicken is well cooked and gravy thickened.

Add more chilies when you want it more hotter. Add more tomato sauce for redder color. Add more lemon/lime juice to make it more sour

Print Recipe

Fennel & Cumin Flavored Chicken

Ingredients

• 1 kg chicken breast no skin, halved
• 1 big size onion slice thinly
• 1 medium size onion use only 1/4 of it
• 4 medium size shallots red onions
• 1 heaping tsp minced garlic
• 2 tsps coriander
• 1 tsp each fennel and cumin
• 1 can coconut milk
• 2 stalks lemongrass bruise
• 2-3 cm ginger skinned
• 16 red bird eye chilies
• 1 tbsp olive oil
• 1-2 tbsps olive oil
• water tomato sauce, lemon/lime juice, and seasonings as needed

Instructions

• Make paste of garlic, red onion, fennel, cumin, ginger, 1/4 portion of the medium size onion, coriander, and chilies; to make it easier and smoother, add in 1 tbsp olive oil while grinding.
• Heat 1-2 tbsp olive oil, saute sliced onion until translucent; add in paste and followed with chicken, a sum of water, and lemon grass. Turn chicken to coat.
• Add in coconut milk, 1/4-1/2 cup tomato sauce, and 1-2 tbsp fresh lemon/lime juice. Add in seasonings, stir well.
• Let simmer until chicken is well cooked and gravy thickened.
• Add more chilies when you want it more hotter. Add more tomato sauce for redder color. Add more lemon/lime juice to make it more sour