in Recipes

Coconut chicken

updated

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Ingredients for 4 servings:

  • 1 pineapple
  • 2 bell peppers, red and yellow
  • 50 g ginger
  • 2 onions, red
  • 4 chicken legs
  • 1 tbsp oil
  • 2 red chili peppers
  • 1 tbsp curry
  • 1 can coconut milk (400 ml)
  • herbs, for garnishing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the pineapple and bell peppers and cut into bite-sized pieces. Thinly slice the ginger and chilies. Slice the onions. Wash the chicken thighs, pat dry, and halve them at the joint. Season with salt and pepper. Preheat oven to 200°C (175°C fan oven). Brown the chicken pieces all over in hot oil. Remove and set aside. Sauté the onions in the frying fat. Add the pineapple, bell peppers, ginger, and chilies and sauté. Sprinkle with curry powder and sweat briefly. Deglaze with coconut milk, bring to a boil, and season with salt and pepper. Place the chicken pieces on top. Braise in the preheated oven for approx. 25 minutes. Serve garnished with herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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