Creole Coconut Chicken (Print Version)
# Ingredients:
01 -
4 chicken leg quarters (about 600g).
02 -
1 medium onion, finely chopped.
03 -
2 garlic cloves, sliced.
04 -
2 cm piece of fresh ginger, grated.
05 -
2 ripe tomatoes, diced.
06 -
400 ml coconut milk.
07 -
2 tablespoons Reunion-style curry paste.
08 -
2 tablespoons vegetable oil.
09 -
Salt and black pepper to taste.
10 -
Chopped fresh cilantro.
# Instructions:
01 -
Slice the garlic and dice the tomatoes. Grate the ginger and chop the onion. Clean the chicken legs.
02 -
Heat a large skillet with some oil. Brown the chicken legs on each side for about 5-6 minutes. Set aside once done.
03 -
In the same skillet, cook the onion, ginger, and garlic until the onion softens and turns clear. Toss in the diced tomatoes and curry paste, cooking on low for five minutes.
04 -
Put the chicken back into the skillet. Pour in the coconut milk, add salt and pepper, and bring it to a boil. Cover the skillet and let it simmer for about half an hour.
05 -
Taste for seasoning. Sprinkle with chopped cilantro and serve warm. Pair with naan or basmati rice.
# Notes:
01 -
This Creole dish becomes even tastier the longer it rests.
02 -
Adjust the spice level of the sauce to fit your preference.
03 -
Rice works perfectly to soak up all that flavorful sauce.