Chicken In Tomato And Coconut Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 ounce dried coconut
• 5 fluid ounces boiling water
• 1/2 ounce fresh cilantro leaf, and stalks
• 1 -2 green chili, seeded
• 2 large garlic cloves
• 1 inch cube fresh ginger, peeled and coarsely chopped
• 8 ounces thick tomato puree ("passata")
• 8 ounces chicken thighs, skinned
• 1 teaspoon salt (or to taste)
• 2 tablespoons half-and-half

Recipe

• 1 soak the coconut in the hot water for 10-15 minutes. puree the coconut and its soaking water in a blender with the coriander, chilies, garlic, and ginger until smooth.
• 2 put the passata, chicken and salt in a saucepan, at least 12 inches in diameter, and place over medium heat. when the passata begins to bubble, reduce the heat to low, cover and cook for 20 minutes.
• 3 stir in the blended coconut mixture and heat until the sauce begins to bubble again, then cover the pan and cook for 10-12 minutes.
• 4 finally, add the half-and-half, cook for 1 minute and serve at once.