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96% would make again

Spicy Tomato Coconut Chicken

featured in 6 Hot & Spicy Recipes

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Ingredients

for 4 servings

  • 3 lb chicken (1 ½ kg), quartered
  • 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 (240 mL), unsweetened
  • 1 cup chicken stock (240 mL)
  • fresh cilantro, or parsley, for garnish, chopped

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Preparation

  1. Salt and pepper chicken.
  2. In a large pot, brown chicken in olive oil. Remove chicken and set aside.
  3. In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.

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  4. Pour in the tomato puree, unsweetened coconut milk and chicken broth.
  5. Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
  6. Serve with rice. Garnish with cilantro or parsley.
  7. Enjoy!
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