Monday, 4 April 2016

Tomato Coconut Chicken

A yummy creamy tomato sauce and chicken with basmati rice for dinner.  
It's very simple and easy to make, so here's how i did it:

  1. Brown the seasoned (salt/pepper/chicken spices/all spice) cubed CHICKEN in some fry lite, in a skillet over medium to high heat.  Remove the chicken pieces with a spotted spoon.
  2. Add thickly chopped ONION and GARLIC to the pot juices and cook over low to medium heat to soften slightly.
  3. Return chicken to pot, return heat to medium high and add in 1 1/4cup chopped TOMATOES; 1 cup light COCONUT MILK and 1 cup of CHICKEN STOCK. Add a little more seasoning of sea salt.
  4. Bring pot to boil and turn heat down to simmer for about 20 minutes.
    Always remember to taste taste for flavour/seasoning. 
  5. Serve with basmati rice and a garnishing of parsley.

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