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On the dinner table tonight is and Indonesian Chicken dish 🙂  Just because you’re cooking on a budget does not mean that you have to eat the same thing every night or only use one type of meat because it’s the cheapest.  You have GOT to get creative!

When Deandona and I were putting together the menu for the week, we took stock of what was in the freezer, what we had in the cupboard, and what sounded tasty.  A rule of thumb when trying to figure out what’s for dinner and sticking to your budget is that if the recipe doesn’t sound good to you, then you probably won’t like it.  You are ultimately the best judge of your own taste, so work with that.  I am by no means advocating that you never step out of your comfort zone, but if you know for a fact that you despise the taste of coconut, then this recipe would not have been for you, however cheap the ingredients may be.

This type of recipe would involve some preparation so I would suggest that you get the marinade ready in the morning and leave the chicken until you get home from work and are ready to make the meal.  If your roomy gets home before you, then you can have them prepare the onions, but seriously- it doesn’t take that much time to slice onions.  And you must remember- 1 serving of meat is between 4 and 6 ounces 🙂

Serve with rice and Mango Chutney

Photography by Geraldine Terc September 2011- all rights reserved


8 Large or 12 small chicken drumsticks (I’m using 2 large chicken breasts)
2 tsp. crushed garlic
1 tsp salt
1/2 tsp ground black pepper
2 tsp ground cumin
2 tsp ground coriander (I’m out of cilantro and did not want to buy any corriander or fennel so I’ve used a curry powder with both flavors as a substitute for both of them)
1/2 tsp ground fennel
1/2 tsp ground cinnamon
1/2 cup oil (I’m using vegetable oil)
2 onions, thinly sliced
6 oz. coconut milk
1 c. water
1 T Lemon juice or malt vinegar
1. Dry the chicken off with a paper towel and place in a large bowl.  A sturdy zip-lock bag will do well for this step also.  Combine the garlic, salt, pepper, cumin, coriander, fennel, cinnamon, and 2T of the oil.  Mix well and cover the chicken with the marinade. Allow to sit for 1 hour in the refrigerator.
2.Heat the remaining oil in a large pan.  Add the onions and cook, stirring, until it is soft and golden.  Add the chicken drumsticks and cook quickly over medium-high heat, until they are well browned.
3. Combine the coconut milk, 1 cup of water, and the lemon juice.  Pour the liquid over top of the chicken, cover, and simmer until the chicken is tender and the sauce is well reduced- approx. 40 minutes.  Serve the chicken over rice.
Serves 4