Ingredients
for 4 servings
-
3 lb chicken, quartered (1 ½ kg) - salt, to taste
- pepper, to taste
-
2 tablespoons olive oil - 3 cloves garlic, minced
-
1 tablespoon ginger - 3 jalapeñoes, deseeded and diced
- 1 onion, chopped
-
1 ¼ cups tomato puree (280 g) -
1 cup coconut milk, unsweetened (240 mL) -
1 cup chicken stock (240 mL) - fresh cilantro, or parsley, for garnish, chopped
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Preparation
- Salt and pepper chicken.
- In a large pot, brown chicken in olive oil. Remove chicken and set aside.
- In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
- Pour in the tomato puree, unsweetened coconut milk and chicken broth.
- Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
- Serve with rice. Garnish with cilantro or parsley.
- Enjoy!
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Tips
1 of
7
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Hulia Prentice
This was great! I didn’t get a picture as I forgot to take one, but I used boneless skinless chicken thighs and it came out perfectly! Make sure to sear your chicken on all sides first. The crispy skin really compliments the sweet/savory-ness of the dish!
2018-08-04T01:17:25Z Helpful (11) -
genna.s
I also added spinach @ the end and it was very delicious
2018-08-27T22:03:22Z Helpful (9) -
Djamila Snow
Not as spicy than i thought but it was delish. I will make it again with chili paste
2018-09-07T20:36:55Z Helpful (7) -
reventheeuclid
For a more Thai flavor use 1/2 cup of broth and 1 & 1/2 cups of coconut milk. As written, you end up with a more chicken-soup type dish.
2019-01-11T01:56:33Z Helpful (4)
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