2/3 cup finely chopped onion (100 g)
6 cloves of garlic
2 tablespoons grated ginger
1/2 cup chopped cilantro
12 small chicken thighs (approximately 1.5 kg)
2 tablespoons olive oil
1 cup coconut milk (240 ml)
1 cup water (240 ml)
2 1/2 cups chicken broth (600 ml)
1 tablespoon ground cinnamon
1/2 teaspoon ground turmeric
2/3 cup finely chopped onion (100 g)
6 cloves of garlic
2 tablespoons grated ginger
1/2 cup chopped cilantro
12 small chicken thighs (approximately 1.5 kg)
2 tablespoons olive oil
1 cup coconut milk (240 ml)
1 cup water (240 ml)
2 1/2 cups chicken broth (600 ml)
1 tablespoon ground cinnamon
1/2 teaspoon ground turmeric
In a food processor, blend the onion, garlic, ginger, and half of the cilantro to obtain a paste
Process until you get a smooth paste
Season the chicken thighs with this paste
In a large skillet, heat the olive oil over medium heat
Add the chicken and cook, turning occasionally, for about 5 minutes or until browned on all sides
Mix the coconut milk with water and add to the chicken along with the chicken broth, cinnamon, and turmeric
Reduce the heat and simmer, turning occasionally, for about 25 minutes or until the chicken is tender
Transfer the chicken to a serving dish and keep the skillet on low heat
Furiously boil the liquid that remained in the skillet for about 5 minutes or until it thickens like a sauce
Check the seasoning
Heat the chicken again in the skillet to warm it through well
Dust with the remaining cilantro
Serve with rice
150 calories per serving
