Chicken in Coconut Sauce
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Ingredients
Adjust Servings
1 lb Chicken - (Beast cut to small pieces) buy fresh | |
2 stacks Scallion diced | |
1 medium Onions (diced) | |
½ piece Pepper (Scotch Bonnet) ripe or green - cut it in half | |
1 teaspoon Cilantro & or Parley (dried or fresh) | |
1 teaspoon Basil (dried or fresh) | |
1 teaspoon Rosemary (dried or fresh) | |
sprig Thyme (fresh) - tie together the size of one finger | |
4 cloves Garlic (mashed) | |
¼ or less cup Cooking Oil | |
1 cup Coconut Milk | |
¼ teaspoon Pimento Seeds (dried) | |
1 or 2 teaspoons Salt | |
1 tablespoon White Vinegar- (add while cooking it’s optional) |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Preparation:
Wash, strip, and dice seasonings good. Wash chicken clean in drops of white vinegar and some water. Rinse it!
Marinade the chicken parts for some hours or overnight.
Mark as complete
2.
Cook it:
Put a stew pot or sauce pan to medium heat, and then add oil. Leave for a minute to get hot. Next add the chicken parts in the heating oil. Allow to fry golden on one side for 4 to 6 minutes. Flip it and fry the other side golden for 4 to 5 minutes.
After that, you might need to remove some cooking oil. Add the onions, saute for 30 seconds, and add the garlic, then the coconut milk immediately over that. stir it! Keep the Lid off!.
Allow stewing lid off! Stir it every now and again.
After some minutes, when the coconut starts thickened, and sticking to the pot's bottom it ready .
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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