Tropical chicken with coconut milk (Print Version)

# Ingredients:

→ Proteins

01 - Four chicken legs (around 600g total)

→ Veggies and Aromatics

02 - One average-sized onion, chopped

03 - Two garlic cloves, sliced thin

04 - Grated fresh ginger, about two centimeters

05 - Two ripe tomatoes, diced

06 - Fresh coriander, finely chopped

→ Seasoning and Sauce

07 - 400ml coconut milk

08 - Two spoons of Reunion Island curry paste

09 - A couple of tablespoons of vegetable oil

10 - Salt

11 - Pepper

# Instructions:

01 - Get everything ready: chop the onion, slice the garlic, shred the ginger, and dice up your tomatoes.

02 - Heat up some oil in a large skillet and brown the chicken legs for about five to six minutes on each side. Set them aside once done.

03 - In the same skillet, sauté the onion, garlic, and ginger. Toss in the tomatoes and curry paste and simmer for around five minutes.

04 - Add the chicken back to the pan, pour in the coconut milk, and sprinkle some salt and pepper. Bring to a boil and then let it simmer on low heat for 30 minutes with the lid on.

05 - Check the seasoning. Sprinkle on the fresh coriander just before serving.

# Notes:

01 - You could serve this meal with naan bread or some basmati rice.

02 - The recipe takes inspiration from Creole cuisine in Reunion Island.

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