chicken in a coconut sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- chicken 4lbs
- salt 3/4 tsp
- pepper 3/4 tsp
- vegetable oil 1/4 cup
- onion 1 chopped
- garlic 4 cloves chopped
- red chilli 1 minced
- tomato puree 3 tbsp
- paprika 2 tbsp
- ground ginger 1/2 tsp
- coconut milk 1 cup
- peanut butter 3 tbsp
- fresh coriander 1/4 cup
Method
- STEP 1Season chicken with ¼ tsp each of the salt and pepper; set aside. Preheat oven to 425°F. In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
- STEP 2Season chicken with ¼ tsp each of the salt and pepper; set aside. Preheat oven to 425°F. In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
- STEP 3Transfer to food processor; purée until smooth. Set aside. Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
- STEP 4Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice. Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.
