Clay-Pot Chicken Recipe

Name: Clay-Pot Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless skinless chicken breasts; 45 ml grated coconut; 30 ml vegetable oil; 1 small onions or 2 shallots, finely chopped; 2 garlic cloves, crushed; 5 cm lemongrass; 2 1/2 cm fresh gingerroot, thinly sliced; 2 fresh chili peppers, seeded and chopped; 1 teaspoon tamarind paste; 400 g coconut milk; 300 ml chicken stock; 2 kaffir lime leaves (optional); 15 ml granulated sugar; 15 ml rice wine vinegar or 15 ml white wine vinegar; 2 ripe tomatoes; 1 bunch fresh coriander (to garnish)

Servings: persons

8 boneless skinless chicken breasts
45 ml grated coconut
30 ml vegetable oil
1 small onions or 2 shallots, finely chopped
2 garlic cloves, crushed
5 cm lemongrass
2 1/2 cm fresh gingerroot, thinly sliced
2 fresh chili peppers, seeded and chopped
1 teaspoon tamarind paste
400 g coconut milk
300 ml chicken stock
2 kaffir lime leaves (optional)
15 ml granulated sugar
15 ml rice wine vinegar or 15 ml white wine vinegar
2 ripe tomatoes
1 bunch fresh coriander (to garnish)

1
Preheat the oven to 180 degrees Celcius.
2
Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
3
Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
4
Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.
5
Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
6
Plain rice is the usual accompaniment, but I normally serve with Naan Bread.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 boneless skinless chicken breasts, 45 ml grated coconut, 30 ml vegetable oil, 1 small onions or 2 shallots, finely chopped, and more.

Yes, Clay-Pot Chicken 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.

Clay-Pot Chicken

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