Hi, I’m Clara. Today, I’m gonna show you how to make chicken braised in coconut and tomato recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Braised in Coconut and Tomato Recipe
Chicken Braised in Coconut and Tomato is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Chicken Braised in Coconut and Tomato is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken braised in coconut and tomato using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Braised in Coconut and Tomato:
- Take 8 chicken thighs, bone-in and skin-on
- Prepare 2 tsp ground cumin
- Make ready 2 tsp ground coriander
- Make ready 1 tsp ground cinnamon
- Take 1/2 tsp hot paprika
- Take 1/4 cup tomato paste
- Make ready 5 cloves garlic, thinly sliced
- Make ready 1 medium onion, sliced
- Take 1/2 cup chicken stock
- Prepare 1 (14 oz) can coconut milk
- Prepare 1 tsp honey
- Take 1 thumb-sized nub ger, peeled and very thinly sliced
- Make ready 1 handful cilantro, chopped
Instructions to make Chicken Braised in Coconut and Tomato:
- 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 ger slices into the pan. Continue simmering for 5 minutes. Sprinkle in the chopped cilantro, then serve the chicken and sauce atop freshly steamed rice.
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