Chicken in Tomato and Coconut Sauce

Recipe by FLKeysJen
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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