Chicken Semur – a delicious recipe with chicken, brown onion, garlic, gingerroot, ground nutmeg, ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mince the onion, peeled garlic and ginger and set aside.
2
Heat the oil in a wok or fry pan and brown chicken pieces, set aside.
3
Drain off the oil leaving about 1 tbsp in the wok adding the minced onion mix and saute about 10 mins making sure it does not brown.
4
Add the nutmeg and pepper with the tomatoes, and saute a further 10 mins until the tomatoes start to break down.
5
Add the chicken pieces, ketup manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 1/2 hours (this will depend on the size of the chicken pieces).
6
Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle.
7
Service with plain steam rice.
737
kcal
Calories
27
g
Fat
39
g
Carbs
84
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 kg chicken piece (thigh & drumsticks are best), 1 brown onion, 2 garlic cloves, 2 cm piece gingerroot, and more.
Yes, Chicken Semur falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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