made in MyKitchen | chicken stew with coconut milk
here’s another recipe that i came up with that uses tomato sauce.. it’s somewhat of an adaptation of the Brazillian fish stew that hubs and i love so much.. this altered version uses chicken, as well as some Asian spices and of course, tomato sauce.. i omitted lime juice, as the tomato sauce is already sour.. the result? i find that the stew tastes quite a bit like gai tom kha, or Thai chicken coconut soup..
anyway, the combination of coconut milk and tomatoes tenderizes the chicken meat really nicely.. tomato is a really great meat tenderizer, especially for red meat.. just marinate the meat with the juice extracted from ripe tomatoes for about half an hour or longer before cooking.. this method is especially helpful for red meat dishes that require a few hours of cooking time to tenderize the meat.. besides, natural tenderizers like tomato, papaya and pineapple are still better than those artificial powdered ones which tend to give off a strong metallic taste if used too much..
CHICKEN STEW WITH COCONUT MILK
Ingredients :
- chicken maryland pieces (whole chicken legs), cut into smaller pieces
- tomato pasta sauce
- fresh coconut milk
- lemongrass, slit into half lengthwise
- kaffir lime leaves
- English parsley, finely chopped
- sea salt
- palm sugar
Method :
- place everything into a pot, and let cook on low-medium heat for about 45 minutes-1 hour
- taste as you cook. add more water, sea salt or palm sugar as needed
- turn the heat off when the stew has reduced a little
- serve, and enjoy
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
whytevee
My eRecipeCards Badge
I’m A Member Of
