Ingredients
- 4 chicken thigh fillets4 chicken drumsticks3/4 tsp salt and 1/2 tsp black pepper
- 2 tbs coconut oil1onion3 garlic cloves 2tsp minced ginger1tbs coriander powder 1/2 tbs cumin powder 1/2 tbd turmeric powder 1tsp chilli powder
- 400g coconut milk 400g crushed canned tomatoes 1 1/4 tsp cooking salt 2 tbs lemon juice 1/2 cup coriander leaves
Method
- Season chicken pat dry sprinkle with salt and pepper Brown chicken- heat oiladd thighs and cook 4-5 minutes till golden brown turn and cook the other side transfer to a plate then brown the the drumsticks transfer to the plate
- Sauté aromatics turn heat down and cook finely diced onion till soft add minced garlic and minced ginger cook 30 seconds add coriander cumin turmeric and chilli cook 30 seconds
- Add coconut milk tin tomatoes and salt stir then add chicken into the pan including juices submerg as best you canSimmer gently covered for 10 minutes remove the lid and simmer for 20 minutes stir in lemon juice and serve with coriander
Product used in recipe
- Valcom - Coconut Milk