Spicy Tomato Coconut Chicken
featured in 6 Hot & Spicy Recipes
Buying a whole chicken is a great way to get more bang for your buck. With just 10 ingredients, you'll have a savory and satisfying meal for 4. Serve with rice or naan bread.
95% would make again
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Ingredients
for 4 servings
- 3 lb chicken (1 ½ kg), quartered
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger
- 3 jalapeñoes, deseeded and diced
- 1 onion, chopped
- 1 ¼ cups tomato puree (280 g)
- 1 cup coconut milk (240 mL), unsweetened
- 1 cup chicken stock (240 mL)
- fresh cilantro, or parsley, for garnish, chopped
Nutrition Info
- Calories 883
- Fat 63g
- Carbs 12g
- Fiber 2g
- Sugar 7g
- Protein 61g
Estimated values based on one serving size.
Preparation
- Salt and pepper chicken.
- In a large pot, brown chicken in olive oil. Remove chicken and set aside.
- In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
- Pour in the tomato puree, unsweetened coconut milk and chicken broth.
- Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
- Serve with rice. Garnish with cilantro or parsley.
- Enjoy!
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