Chicken in Coconut Milk Micronesian-Style (Malek Waini)
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Coconut milk — 2 cups (480 ml / 16 fl oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Oil — 2 tbsp
- Water — 1 cup (240 ml / 8 fl oz)
- Salt and pepper — to taste
Method
- Heat the oil in a pot and brown the chicken pieces on all sides; set aside.
- Sauté the onion and garlic in the same pot until softened.
- Return the chicken to the pot, add the water, and bring to a boil.
- Cover and simmer for 25 minutes.
- Stir in the coconut milk and simmer gently for a further 10 minutes until the chicken is tender.
- Season with salt and pepper and serve hot with rice.
Introduction: Chicken simmered gently in coconut milk with onion and garlic, a comforting main dish served across the Federated States.
Cultural Background: Coconut milk features in much of the region’s cooking, and simmering chicken in it slowly is one of the most common, family-friendly ways to prepare a satisfying main course.
Tips: Browning the chicken first adds a deeper flavour to the dish. Keep the heat low once the coconut milk is added to prevent it from splitting.
Variations: Add sliced carrots or potatoes for a heartier meal. Stir in a chopped chilli for extra warmth.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 400 kcal, 28 g protein, 26 g fat, 6 g carbohydrate.
FAQs:
Q: Can I use boneless chicken?
A: Yes, though bone-in pieces add more flavour to the sauce.
Q: What is this dish served with?
A: Typically rice, though breadfruit or taro are also common
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Coconut milk — 2 cups (480 ml / 16 fl oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Oil — 2 tbsp
- Water — 1 cup (240 ml / 8 fl oz)
- Salt and pepper — to taste
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