Coconut Chicken Dish (Print Version)
# Ingredients:
01 -
4 chicken thighs (about 600 g).
02 -
1 medium onion, chopped.
03 -
2 cloves of garlic, minced.
04 -
2 cm piece of fresh ginger, grated.
05 -
2 ripe tomatoes, diced.
06 -
400 ml of coconut milk.
07 -
2 tablespoons of Reunionese curry paste.
08 -
2 tablespoons of vegetable oil.
09 -
Salt and black pepper.
10 -
Fresh coriander, chopped.
# Instructions:
01 -
Chop the onion and garlic. Grate the ginger. Dice the tomatoes into small pieces. Clean the chicken thighs.
02 -
Heat up a large skillet with the oil. Brown the chicken thighs for 5-6 minutes on each side. Set them aside.
03 -
Using the same skillet, sauté the onion, garlic, and ginger until the onion looks clear. Stir in the tomatoes and curry paste. Let it simmer for 5 minutes.
04 -
Put the chicken back into the skillet. Pour in the coconut milk, season with salt and pepper. Bring it to a boil, then cover and simmer for 30 minutes.
05 -
Check the seasoning. Garnish with fresh chopped coriander and serve warm. Pair it with basmati rice or naan bread.
# Notes:
01 -
This classic Creole dish benefits from resting before serving.
02 -
Tweak the spiciness of the sauce to fit your taste.
03 -
Rice is perfect for soaking up all the sauce.