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Chicken with Coconut Sauce

A special dish suitable for ‘Raja Sehari’ (bride and groom, ‘King and Queen of the Day’). Very easy to prepare using the aromatic Perencah Lada Hitam SERI-AJI® and mixed with Pati Ayam TUMIX® which further enhances the pure chicken taste alongside spices and ground dry-fried grated coconut.

1 (small) Chicken
3 tbsp Ghee
400 ml Coconut milk (from 1 fruit)
Some/enough AJI-NO-MOTO®
Some Salt
1 tbsp TUMIX® Chicken Stock Seasoning
2 tbsp Shredded coconut (toasted)
1 Lime, squeezed for juice
1 sachet Pal Sweet® Low-Calorie Sweetener
Spices: Dissolved in 200 ml water
1 packet SERI-AJI® Black Pepper Seasoning
2 tbsp Coriander powder
1 tbsp Fennel powder
1 tbsp Cumin powder
Blended ingredients:
1 Onion
4 cloves Garlic
1 stalk Lemongrass
3 Candlenut
3 tbsp Fried onion
  1. Tie up chicken feet, poke chicken with a fork and steam for 45 minutes.
  2. Heat ghee, sauté blended ingredients until fragrant.
  3. Stir in SERI-AJI® Black Pepper Seasoning and other spices, mix until aromatic.
  4. Pour in coconut milk and liquid from steamed chicken. Stir once in a while until the mixture comes to a boil.
  5. Mix in AJI-NO-MOTO® salt and TUMIX® Chicken Stock Seasoning.
  6. Cook until the sauce thickens, then add in shredded coconut and continue cooking. When it becomes thicker, stir in lime juice.
  7. Remove from heat, sprinkle Pal Sweet® Low-Calorie Sweetener. Pour the sauce onto chicken.

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