Ingredients for Chicken In Tomato And Coconut Sauce
- Dried Coconut
- Boiling Water
- Cilantro Leaf
- Green Chili
- Garlic Cloves
- Fresh Ginger
- Tomato Puree
- Chicken Thighs
- 1 teaspoon salt (or to taste)
- Half And Half
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How to Make Chicken In Tomato And Coconut Sauce
- Soak 1 cup shredded coconut in 1 cup hot water for 10-15 minutes.
- Puree the soaked coconut, its water, 1/2 cup chopped coriander, 2-3 finely chopped green chilies, 4 minced garlic cloves, and 1 inch grated ginger in a blender until completely smooth.
- In a large (at least 12-inch) saucepan, combine 2 cups passata, 1.5 lbs of 1-inch chicken pieces, and 1 teaspoon salt (or to taste). Cook over medium heat.
- Once the passata begins to bubble, reduce heat to low, cover, and simmer for 20 minutes.
- Stir in the blended coconut mixture. Bring to a gentle simmer, then cover and cook for another 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in 1/2 cup half-and-half (or heavy cream). Cook for 1 minute more, allowing the sauce to come together. Serve immediately with rice and a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
25g
Fat
26g
Carbs
3g
