Chicken in Tomato and Coconut Sauce

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

• Ready In: 50 mins
• 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.