Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken braised in coconut and tomato. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Braised in Coconut and Tomato is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Chicken Braised in Coconut and Tomato is something which I have loved my whole life. They’re fine and they look wonderful.

Lightweight Camping Equipment - Meals, Stoves and Cookware. Easy, Effective and Delicious Weight Loss Programmes. Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet.

To get started with this recipe, we have to prepare a few components. You can cook chicken braised in coconut and tomato using 13 ingredients and 4 steps. Here is how you cook that.

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

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

Transfer to a plate and set aside. Stir in the tomatoes and coconut milk. Bring to a boil and add the chicken pieces. At this point, if your Dutch oven or cooking pot is not oven safe, transfer the chicken mixture to an oven safe baking dish or pot.

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.

Bring to a boil and add the chicken pieces. At this point, if your Dutch oven or cooking pot is not oven safe, transfer the chicken mixture to an oven safe baking dish or pot. Heat the oil in a large heavy skillet over medium heat. Add the onions and cook until golden. Add the garlic and ginger and cook another minute, stirring the whole time.

So that’s going to wrap this up for this special food chicken braised in coconut and tomato recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!