Easiest Way to Make Delicious Chicken Braised in Coconut and Tomato

Chicken Braised in Coconut and Tomato. Season the chicken thighs with salt and pepper. Put a large pan on medium-high heat and add the chicken, skin-side down. Remove the chicken to a plate and drain the excess oil from the pan.

Throw in some potatoes, carrots and you have yourself an effortless one pot weeknight meal. A chicken dinner featuring a whole chicken is often reserved for special occasions. Kuku means chicken in Swahili, and it can be grilled before being added to or braised. You can cook Chicken Braised in Coconut and Tomato using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Braised in Coconut and Tomato

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

No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. The chicken is coated with a lemongrass and ginger rub then slow-cooked in coconut milk. The flavorful sauce is incredible poured over steamed rice or cauliflower rice!

Chicken Braised in Coconut and Tomato instructions

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..

This Coconut Milk Braised Chicken is the love child of Jamie Oliver's delicious Chicken in Milk and my all-time favorite Thai flavors. Tomato Curry Braised Chicken Thighs Produced by Bon Appétit with FarmToFork™ With a base of spices, coconut milk and FarmToFork™ Marinara Sauce, an easy curry is at your fingertips. Pat chicken thighs dry and season with salt and pepper. Heat the oil in a large heavy skillet over medium heat.