How to Make Chicken Braised in Coconut and Tomato

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken braised in coconut and tomato. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken Braised in Coconut and Tomato is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chicken Braised in Coconut and Tomato is something which I have loved my whole life. They are nice and they look fantastic.

Recipe of Chicken Braised in Coconut and Tomato

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken braised in coconut and tomato using 13 ingredients and 4 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Chicken Braised in Coconut and Tomato:

1. Make ready 8 chicken thighs, bone-in and skin-on
2. Take 2 tsp ground cumin
3. Take 2 tsp ground coriander
4. Get 1 tsp ground cinnamon
5. Make ready 1/2 tsp hot paprika
6. Get 1/4 cup tomato paste
7. Take 5 cloves garlic, thinly sliced
8. Prepare 1 medium onion, sliced
9. Get 1/2 cup chicken stock
10. Make ready 1 (14 oz) can coconut milk
11. Make ready 1 tsp honey
12. Prepare 1 thumb-sized nub ginger, peeled and very thinly sliced
13. Prepare 1 handful cilantro, chopped

Instructions

Instructions to make Chicken Braised in Coconut and Tomato:

1. 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.
2. 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.
3. 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.
4. 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.

As simple as that Recipe of Chicken Braised in Coconut and Tomato

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