Easiest Way to Make Perfect Chicken Braised in Coconut and Tomato

Chicken Braised in Coconut and Tomato. Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon The result is a rich, stew-like dish, which works nicely served over white rice 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.

After about an hour in the oven, the chicken becomes. Add coconut milk, chicken broth and tomatoes to pan, and bring to simmer. Add the coconut milk and chicken broth and bring to a simmer. You can cook Chicken Braised in Coconut and Tomato using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken Braised in Coconut and Tomato

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

Return the chicken to the pot and add the chickpeas, seasoning again with salt and pepper. 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! This Coconut Milk Braised Chicken is the love child of Jamie Oliver's delicious Chicken in Milk and my all-time favorite Thai flavors.

Chicken Braised in Coconut and Tomato step by step

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..

How to Make: Tomato & Coconut Chicken Curry Recipe. Once soften, add in the ginger and garlic and cook another minute. Braised Chicken in Coconut Milk - This whole chicken is INCREDIBLY juicy, tender, flavorful and the meat just falls off the bones. 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.