simple preparing recipe Chicken Braised in Coconut and Tomato with 13 ingredients and 4 stages of easy cooking, which is very easy.
Without fail recipe ultimate Chicken Braised in Coconut and Tomato easy, bouncy, practical.
Good Afternoon every body, now you get make recipe Chicken Braised in Coconut and Tomato with 13 ingredients and 4 steps. Below this is how to make it, please pay attention carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 4 stages of easy cooking Chicken Braised in Coconut and Tomato.
Ingredients all Chicken Braised in Coconut and Tomato
Prepare 8 : chicken thighs, bone-in and skin-on.
Needed 2 tsp : ground cumin.
Needed 2 tsp : ground coriander.
Needed 1 tsp : ground cinnamon.
Prepare 1/2 tsp : hot paprika.
Needed 1/4 cup : tomato paste.
Needed 5 cloves : garlic, thinly sliced.
Prepare 1 : medium onion, sliced.
Prepare 1/2 cup : chicken stock.
Prepare 1 (14 oz) : can coconut milk.
Needed 1 tsp : honey.
Prepare 1 : thumb-sized nub ginger, peeled and very thinly sliced.
Prepare 1 handful : cilantro, chopped.
If all cooking materials Chicken Braised in Coconut and Tomato it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.
Process Cooking 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. 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..
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..
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..
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..
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