Lemon Chilli Chicken is a traditional Cocosian (from the Cocos (Keeling) Islands) recipe for a classic dish of fried chicken finished in a coconut milk sauce with lemon, tamarind and spices thickened with candlenuts. The full recipe is presented here and I hope you enjoy this classic Cocosian version of: Lemon Chilli Chicken.
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Ingredients:
1 whole chicken, separated into 8 –10 serving portions
150g dried chillies
100g tamarind pulp
50g candlenuts (used to thicken the gravy, you can substitute cashews)
2 onions, coarsely chopped
5 garlic cloves, peeled
1 tbsp cumin seeds
1 tbsp coriander seeds
25g Malaysian-style fermented shrimp paste (belachan)
2 tsp ground turmeric
180ml coconut milk
2 lemons
Salt, to taste
Vegeta (or vegeta seasoning substitute), to taste
Vegetable oil, for frying
Method:
Trim the tops of the chillies and place them into a large saucepan and cover with water. Bring to a boil, before lowering the heat and simmering them for 30 minutes, topping up the water to keep them submerged if necessary, until softened. Leave to cool completely before draining the chillies, and reserving the cooking water.
Make the tamarind water by pouring 250ml boiling water over the tamarind pulp in a small heatproof bowl. Using a fork, break up the pulp into the water. Set aside to cool.
Heat the oil in a large pot or wok over medium-high heat. Deep fry the chicken (you might have to do this in batches) for 4-5 minutes, or until golden on the outside but not completely cooked through. Drain on a wire rack and set aside.
Pound the candlenuts in a mortar until coarsely ground. Add to a blender with the onion, garlic, shrimp paste, and drained chillies. Blend to combine the chillies. Add in the whole coriander and cumin seeds and blend again to a smooth paste, adding a little more of the chilli water if necessary.
Heat 2-3 tbsp of oil in a large deep frypan over high heat. Fry the chilli paste, stirring constantly, for about 5–10 minutes, or until it attains a deep red colour, and the oil is starting to separate.
Strain the tamarind pulp, reserving the water and discarding the seeds and fibres. Mix together the turmeric, coconut milk, and tamarind water. Stir this through the chicken, and squeeze over the fresh lemon juice. Stir to combine, then taste and season to taste with salt and Vegeta. The sauce should be bright and lemony, with a balance of heat and savouriness from the chilli paste, salt and Vegeta.
Cover the pan and reduce the heat to medium-low. Simmer for 10-15 minutes, or until the chicken is cooked through. Serve warm over turmeric rice.
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