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Indonesian Spiced Coconut Chicken
8 Large Chicken thighs or 4 Chicken breasts
1  large Onion, sliced
2  tbsp. Lemon juice
1/4  cup  Oil
1/2  lb. Mushrooms, sliced
4  Macadamia nuts, ground
2  Cloves garlic, minced
1  tsp. Coriander
1  tsp. Nutmeg
3/4  tsp. Pepper
1/2  tsp. Salt
1/4  cup  Soy sauce
1 1/2  cup  Canned cream of coconut 
1/3  cup  Half and half
2  Bay leaves
2  Small tomatoes


1.  In a plastic bag, combine chicken and spice mixture.  Shake until well coated. Let stand in a single layer 1 hour. 

2. Sauté onion in oil until translucent.  Remove onion.  Add chicken and brown about 5 minutes per side.  Return onion and any remaining spice mixture to skillet, then add sauce ingredients.  Simmer, covered, 20 minutes. 

3.  Add mushrooms, tomatoes and simmer uncovered 15 minutes.  Discard bay leaves.  Add lemon juice and heat through. 

Preparation Time: Serves: 6
Recipe Origin: Indonesia
Submitted by:
Baovan Truong
United States
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