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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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from Serve with steamed rice. Ingredients:
1/3 cup gingerroot, peeled and thinly sliced |
4 garlic cloves, chopped |
2 jalapenos, seeded and chopped |
2 tablespoons fresh lemon juice |
1 tablespoon sweet paprika |
2 tablespoons water |
1/4 cup vegetable oil |
3 medium onions, coarsely chopped |
2 cups canned plum tomatoes, coarsely chopped (drained, juices reserved) |
1/2 cup unsweetened coconut milk |
1/2 cup dry roasted peanuts, finely chopped |
1/4 cup unsweetened coconut, shredded, plus more |
unsweetened coconut, for garnish |
1/4 cup fresh cilantro, chopped, plus more |
fresh cilantro, for garnish |
3 cups chicken stock |
salt & freshly ground black pepper |
2 lbs boneless skinless chicken thighs, cut into 1 1/2-inch pieces |
lemon wedge, for serving |
Directions:
1. In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.
2. In a large saucepan, heat 2 tablespoons of the oil until shimmering.
3. Add the onions and cook over moderate heat until softened, about 8 minutes.
4. Add the ginger paste and cook until it begins to brown, about 3 minutes.
5. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
6. Scrape the sauce into a food processor or blender and puree.
7. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil.
8. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
9. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
10. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
11. Add the chicken; season with salt and pepper.
12. Spoon into bowls and garnish with coconut and cilantro.
13. Serve with steamed rice and lemon wedges.
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