Kadon Mannok with Coconut Milk and Turmeric

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into serving pieces 1.5 kg (3.3 lbs) chicken, cut into serving pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 2 bay leaves 2 bay leaves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken, soy sauce, vinegar, minced garlic, and ground black pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sliced ginger. Sauté until the onion becomes translucent and the ginger is fragrant.
3. 3.
   Add the marinated chicken to the pot and cook until browned on all sides.
4. 4.
   Pour in the coconut milk and water. Stir in the turmeric powder and add the bay leaves. Bring the mixture to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes to 1 hour, or until the chicken is tender and the flavors have melded together.
6. 6.
   Season with salt to taste. Remove the bay leaves before serving.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Turmeric — Be careful while handling turmeric as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling it to avoid staining.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper to the stew.
• If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water to the stew towards the end of cooking.
• To enhance the flavor, you can garnish the stew with fresh cilantro or spring onions before serving.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Kadon Mannok hot with steamed rice. The creamy stew pairs well with a side of pickled vegetables or a fresh green salad.

Presentation advice

To make the dish visually appealing, arrange the chicken pieces on top of the rice and pour the golden stew over them. Garnish with a sprinkle of turmeric powder and a sprig of fresh herbs.