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Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time.
Chicken Braised in Coconut and Tomato cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could be offered at many formal occasions perhaps. I am certain you will see lots of people who just like the Chicken Braised in Coconut and Tomato dishes that you just make.
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Ingredients Chicken Braised in Coconut and Tomato:
- You need 8 chicken thighs, bone-in and skin-on
- Give 2 tsp - ground cumin
- You need 2 tsp ground coriander
- Require 1 tsp - ground cinnamon
- Get 1/2 tsp - hot paprika
- Get 1/4 cup tomato paste
- Get 5 cloves of garlic, thinly sliced
- Require 1 for medium onion, sliced
- Give 1/2 cup of chicken stock
- Make ready 1 (14 oz) for can coconut milk
- Need 1 tsp of honey
- You need 1 of thumb-sized nub ginger, peeled and very thinly sliced
- Provide 1 handful cilantro, chopped
This chicken in tomato sauce is a simple but flavorful dish. It doesn't need that many spices or herbs to render one of the most memorable stews you will ever taste! This easy tomato braised chicken recipe is basically screaming for you to customize. Make the dish creamy by finishing the dish with a splash of half and half, creme fraiche, coconut cream (or milk), or cream cheese.
Chicken Braised in Coconut and Tomato step by step:
- Season the chicken thighs with salt and pepper. Put a large pan on medium-high heat and add the chicken, skin-side down. Fry for about 5 minutes until browned, then flip over and fry 5 minutes on the other side. Remove the chicken to a plate and drain the excess oil from the pan.
- Add the spices to the pan and let them toast for 1 minute. Stir in a small splash of veg oil and continue frying 1 minute. Add the tomato paste, garlic and onion and continue cooking 3 to 4 minutes. Add the chicken stock, coconut milk, honey, a good dash of salt and several grinds of black pepper and reduce the heat to low.
- Lay the chicken pieces back in the pan. Cover (make sure the lid is slightly ajar) and let simmer for 40 minutes. Flip the chicken every few minutes.
- Remove the cover and sprinkle the ginger slices into the pan. Continue simmering for 5 minutes. Sprinkle in the chopped cilantro, then serve the chicken and sauce atop freshly steamed rice.
This Chicken, Coconut & Tomato Curry. It's quite possibly the easiest cook-from-scratch curry recipe you'll find, using just a handful of simple ingredients. I also added chick peas and served over crispy lentil cakes I had fried in coconut oil. Next time I think I will add Spinach or serve over a plate of. Easy Chicken Chicken Recipes Poultry Indian Recipes Chicken Thigh Tomato Gluten Free.
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