Chicken in Tomato and Coconut Sauce

Submitted by FLKeysJen

"Tamatar Aur Nariyal Ki Murgh - From "Indian Cooking Without Fat." Serve with rice and a salad."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 4

ingredients

• 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

1. 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.
2. 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.
3. 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.
4. Finally, add the half-and-half, cook for 1 minute and serve at once.

Reviews

[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.