Easiest Way to Cook Tasty Chicken stew in coconut with miracle plant Malunggay

Chicken stew in coconut with miracle plant Malunggay. Great recipe for Chicken stew in coconut with miracle plant Malunggay. Chicken stew in coconut with miracle plant Malunggay. Add the sliced chicken and boil with salt.

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They are reported to be very tasty in chicken stew and chicken soup! Drumstick leaves are added to crab curries in Sri Lankan cuisine. Sautee with onions and some turmeric or ginger, or add to scrambled eggs and omelettes. You can prepare Chicken stew in coconut with miracle plant Malunggay using 12 active ingredients and also 8 steps. Here is how you prepare.

What needs to be prepared of Chicken stew in coconut with miracle plant Malunggay

1. Guidelines. 1 kg of chopped chicken.
2. Detaile. 200 g of picked malunggay leaves.
3. Instructions. 2 pcs of coarsely chopped onions.
4. Guidelines. 1 pc of chopped garlic pulp.
5. Instructions. 1 pc of chopped chilli finger (optional).
6. Directions. 1/2 cup of fresh chopped ginger.
7. Detaile. 2 oz of soy sauce.
8. Instructions. 3 cups of fresh and pure coconut milk.
9. Detaile. 1 oz of vegetable oil.
10. Directions. of kosher salt and freshly crushed black pepper for seasonings.
11. Instructions. 1 pc of bay leaf.
12. Guidelines. 1 cup of cut small potato (optional).

The extracted nectar of the pounded malunggay leaves must be then applied directly to the wound or cut. You will notice that the bleeding (if there's any) will stop and the wound or cut heals faster than the normal. Malunggay being a multipurpose plant has, indeed, lived up to its other name which is called the "miracle tree". Malunggay is widely used as vegetable ingredient in cooking, as herbal medicine for a number of illness and other practical uses.

How to Process To Make Chicken stew in coconut with miracle plant Malunggay

1. Sauté onion, garlic, ginger, and chillies until lightly brown..
2. Add in chopped chicken, and potatoes. season it with salt and pepper until the chicken sears up it's surface in crisp, drop a pc of bay leaf..
3. Glazed with soy sauce, until reduces.
4. Pour in the fresh and pure coconut milk.
5. Cook the dish until chicken is soft and tender, as well as the coconut sets in. for in about 10 mins. season it if needed.
6. Then lastly drop in the malunggay, simmer it again for about 3-4 mins. in a low heat..
7. And then wallahhh..
8. If Malunggay is not available you can use spinach as a substitute... ENJOY.

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