Golden Braised Coconut Chicken

Tender chicken thighs served in a golden creamy coconut sauce, this is an aromatic and nourishing midweek meal. If you prefer you could use fish or tofu instead of chicken. The sauce is lightly spiced with a dash of turmeric. Remember, you can up the turmeric, plus garlic and ginger levels to season this more highly if you prefer, it's up to you. Enjoy!

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Ingredients

ginger 10 g (grated)
garlic cloves 2 (grated)
onion 1 (sliced)
broccoli 1 (chopped)
chicken thighs 420 g
coconut milk 400 ml
basmati rice 240 g
ground turmeric 1 tsp
fresh coriander 1 handful (chopped)

Method

Peel and grate the ginger and garlic. Thinly slice the onion. Chop the broccoli into florets. You can also chop the broccoli stalks into small pieces and use them too.
Heat a dash of oil in a large frying pan on a medium-high heat. When the pan is hot, add the chicken thighs, skin-side down and leave to cook for around 5 - 7 minutes, until the skin is golden brown. Turn the chicken thighs over and cook for 2 minutes then transfer from the pan.
Heat another dash of oil in the same pan and cook the onion for a few minutes then stir in the ginger, garlic and turmeric, stirring vigorously and cook for a minute.
Pour in the coconut milk and mix well. Stir in the chopped broccoli and chicken and simmer for 10 minutes.
Meanwhile, cook the rice according to the packet instructions.
Finely chop the coriander leaves and stalks. Sprinkle the coriander on top of the chicken. Plate up the chicken alongside the rice and enjoy!

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Ingredients

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