I am a big fan of coconut “everything”: shredded coconut, coconut milk, coconut water, coconut oil, fresh coconut, coconut butter. I find it goes great with sweet and savory dishes. While my husband is not typically a coconut lover, this dish pleases both of our taste buds. The taste of coconut is mild enough to pass as just a creamy tomato chicken recipe, with a touch of exoticness that will take you on a culinary trip around the world.
6 boneless chicken thighs, cut into 1 inch pieces
1 chopped onion
1 tbsp of fresh minced garlic
1 tsp of cumin 1 tsp of paprika
1 tsp of turmeric
1 tsp of cayenne pepper (optional)
1 tsp of coriander
1/2 tbsp of finely grated ginger
3 chopped Roma tomatoes
14 oz of full fat coconut milk (canned or homemade)
2 tbsp of oil of preference
1/3 cup of fresh chopped cilantro
Salt and pepper to taste
- Sauté the onions and oil over medium heat for about 8-10 minutes.
- Add the rest of the ingredients, except the cilantro; cover and cook until chicken is done.
- Mix in the cilantro, remove from heat, cover and let stand for 5 minutes before serving