Poulet à la coriandre et au lait de coco
Serves : 4 people
Preparation : 20 minutes
Cooking : 1 hour 15
Ingredients
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1 chicken cut into pieces
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1 pod of garlic chopped
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1 onion chopped
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salt and pepper
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2 tbsp of olive oil
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7 ¾ oz of tomatoes or canned tomato pulp
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3 tbsp of fresh cilantro chopped
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2 glasses of chicken broth
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2 tbsp of cornstarch
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6.8 fl oz of coconut milk
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1 "bird's eye" chili optional
Instructions
Season the chicken pieces with salt and pepper.
Top with the chopped garlic, onion, and chili pepper (optional), and let sit in the refrigerator for 30 minutes.
Prepare the chicken broth according to the type you've chosen (homemade, bouillon cube, or instant).
Heat the olive oil in a Dutch oven.
Add the chicken pieces along with the garlic, onion, and chili pepper (optional).
Brown on all sides for 15 minutes.
Rinse the tomatoes and chop them.
Add them to the contents of the pot, along with the cilantro and half of the chicken broth.
Cover and simmer over low heat for another 15 minutes.
Dissolve the cornstarch in the coconut milk.
Pour it into the mixture, along with the remaining broth.
Stir and cook over low heat, stirring constantly, until the sauce is smooth.
Serve piping hot with white rice.