2 kg of seasoned chicken thighs or legs, to taste
1 large can of coconut milk (500 ml)
3 medium-sized onions, finely chopped
4 large tomatoes, peeled and seeded
2 cloves of garlic, minced
1 package of grated coconut (100 g), without the shell
2 tablespoons of vinegar or tamarind juice
Salt to taste
Oil for sautéing
1 tablespoon of ground spices: cumin, coriander, cinnamon, cardamom, clove, nutmeg, and black pepper
2 kg of seasoned chicken thighs or legs, to taste
1 large can of coconut milk (500 ml)
3 medium-sized onions, finely chopped
4 large tomatoes, peeled and seeded
2 cloves of garlic, minced
1 package of grated coconut (100 g), without the shell
2 tablespoons of vinegar or tamarind juice
Salt to taste
Oil for sautéing
1 tablespoon of ground spices: cumin, coriander, cinnamon, cardamom, clove, nutmeg, and black pepper
Wash and season the chicken, removing excess skin
Prepare a marinade with all ingredients except the potatoes
Bake in an oven-safe dish to brown the chicken. Reserve
In a skillet, sauté the grated coconut with all spices (cumin, coriander, cinnamon, cardamom, clove, nutmeg, and black pepper) over medium heat, stirring constantly until it reaches a golden-brown color
Be careful not to burn them
Remove from heat and reserve
In another pan, sauté the garlic, onion, and tomatoes, then add the pre-cooked chicken
Mix well and add half of the spices that were toasted earlier, reserving the rest for later use
Mix everything together in a bowl and serve
Add vinegar or tamarind juice, coconut milk, and two glasses of water to the mixture and let it simmer for about 20 minutes, allowing it to thicken slightly
Before serving, sprinkle chopped cilantro on top
Serving suggestion: Serve with white rice, sautéed potatoes, or puffed rice.
