Recipe by FLKeysJen
Tamatar Aur Nariyal Ki Murgh - From "Indian Cooking Without Fat." Serve with rice and a salad.
Top Review by KateL
Very pleasant mild sauce! Because tomato-coconut milk sauces usually taste even better the second day, I doubled the recipe. We enjoyed this very much and added more cooked chicken thighs a couple days later. We still had a lot of sauce left over! Although unsweetened dried coconut is readily available, I prefer the mellowness of coconut milk. I will happily tinker with this recipe again. Made for Please Review My Recipe tag game.
- 1 ounce dried coconut
- 5 fluid ounces boiling water
- 1⁄2 ounce fresh cilantro leaf, and stalks
- 1 -2 green chili, seeded
- 2 large garlic cloves
- 1 inch cube fresh ginger, peeled and coarsely chopped
- 8 ounces thick tomato puree ("passata")
- 8 ounces chicken thighs, skinned
- 1 teaspoon salt (or to taste)
- 2 tablespoons half-and-half
Directions See How It's Made
- Soak the coconut in the hot water for 10-15 minutes. Puree the coconut and its soaking water in a blender with the coriander, chilies, garlic, and ginger until smooth.
- Put the passata, chicken and salt in a saucepan, at least 12 inches in diameter, and place over medium heat. When the passata begins to bubble, reduce the heat to low, cover and cook for 20 minutes.
- Stir in the blended coconut mixture and heat until the sauce begins to bubble again, then cover the pan and cook for 10-12 minutes.
- Finally, add the half-and-half, cook for 1 minute and serve at once.