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Recipe: Chicken In Coconut Milk
Similar Categories: Chicken, Coconut, Milk
one chicken, cut into bite-sized pieces
juice of one lemon (optional)
one teaspoon grated lemon rind (optional)
salt, black pepper, cayenne pepper or red pepper (to taste)
enough oil for frying (coconut oil if possible)
two onions, chopped
two cloves of garlic, minced
two or three tomatoes, chopped
two teaspoons ground ginger (or one teaspoon fresh ginger, minced)
one cup coconut milk (see the note about coconut milk on the Wali wa
Nazi recipe page)
In a glass dish, marinate the chicken in the lemon juice, lemon rind,
salt, and pepper for about an hour. Heat oil in dutch oven or any
large covered pot. Sauté the onion and garlic for a few minutes. Add
the chicken and continue to cook and stir until the chicken is nearly
done. Reduce heat. Add tomatoes and ginger and stir for a few
minutes. Add coconut milk and simmer over low heat until chicken is
fully cooked and sauce is thickened. Stir often. Serve over Rice.
.
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