Kalio Chicken

  • 1:20 TIME
  • 10 portions
  • 856 calories



Vegetable oil, 1/2 cup3.33 fl.oz
Shallot, roughly chopped, 20 each16 oz
Natural Lemongrass, trimmed and sliced very thinly, 1 cup3 oz
Garlic, cloves, fresh, peeled, 16 each2 oz
Chili pepper, Jalapeño, Red chilies (Fresno, cayenne), fresh, seeded, stems removed, 4 each2 oz
Ginger, minced, 2 tbsp.0.5 oz
Turmeric, ground, 4 tsp.0.5 oz
Coriander, ground, 4 tsp.6 g
Chicken thigh with bone, skin on, 16 each8 lb
Coconut milk, 3-1/3 cup27 fl.oz
Chicken Broth made with Minor's Gluten Free Natural Chicken Base, 2 cups16 fl.oz
Maggi Seasoning 6 x 400 ml, 6 tbsp.3 fl.oz



  1. To make a spice paste, add 1/2 cup of oil to a blender. Add the shallots, lemongrass, garlic, chilies, ginger, turmeric, and coriander, and puree until semi smooth.
  2. Heat pan over medium heat. Add spice paste and cook, stirring often, until oil begins to separate from puree, darkens in color, and the raw shallot taste has subsided, approximately 10 minutes.
  3. Add chicken, coconut milk, chicken stock and Spicy Seasoning. Bring to a boil and lower to a simmer. Simmer, stirring occasionally, for about 1 hour until the chicken is tender.
  4. Taste and adjust seasoning with additional Maggi Spicy Seasoning.
  5. Make sure to include some plain white rice for its intense flavor and pair with some other simply-cooked dishes.

Garnish with fried shallots for an added layer of crunch.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy856 kcal
Protein61 g
Fats, total61 g
Carbohydrate, total15 g
Sugars, total4 g
Fats, saturated16 g
Fiber, total dietary2 g
Sodium1180 mg
Calcium70 mg
Cholesterol356 mg
Iron5 mg
Vitamin C14 mg
Vitamin D11 IU