Ingredients
-
1
-
5
-
1/2
-
1 - 2
-
2
-
1
-
8
-
8
-
1
-
2
-
-
-
-
-
Directions
Chicken in Tomato and Coconut Sauce,Tamatar Aur Nariyal Ki Murgh – From “Indian Cooking Without Fat.” Serve with rice and a salad.,Very pleasant mild sauce! Because tomato-coconut milk sauces usually taste even better the second day, I doubled the recipe. We enjoyed this very much and added more cooked chicken thighs a couple days later. We still had a lot of sauce left over! Although unsweetened dried coconut is readily available, I prefer the mellowness of coconut milk. I will happily tinker with this recipe again. Made for Please Review My Recipe tag game.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
Finally, Add the Half-and-Half, Cook For 1 Minute and Serve at Once. |
