Creamy chicken with coconut milk and sweet spices
Main course
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Cook Time
1 h 20 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This coconut milk chicken is a comforting and fragrant dish, perfect for autumn or winter evenings. The sweetness of the coconut milk goes perfectly with warm spices like curry, cumin and ginger, while the raisins add a sweet and mellow touch. I have been preparing this dish for years and it is always a hit at home. It is ideal for a family meal or with friends, and is best enjoyed with basmati rice to absorb all the sauce. A real delight!
Ingredients (11 ingredients)
-
4 piece Chicken thighs
-
1 can Coconut milk
-
2 c. à soupe Currant raisin
-
1 can Crushed tomato
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2 piece Onion(s)
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1 clove Garlic
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1 c. à café Curry
-
Olive oil
-
1 c. à café Cumin
-
1 c. à café Ginger
-
250 ml Water
Preparation (6 steps)
Preparation of onions and garlic
Cut 2 onions in half and put them in the Thermomix bowl. Add 1 clove of garlic. Chop everything for 3 Sek./Stufe 5.
Sauté the onions and garlic
Add olive oil to the Thermomix bowl. Sauté the onions and garlic for 3 Min./120°C/Stufe 1.
Brown the chicken thighs
In a frying pan, heat olive oil. Add 4 chicken thighs and brown them on all sides. Set aside the chicken thighs.
Adding the tomatoes and coconut milk
Add 1 can of crushed tomatoes to the Thermomix bowl. Pour in 1 can of coconut milk.
Adding the spices and raisins
Add 1 teaspoon of curry, 1 teaspoon of cumin, 1 teaspoon of ginger and 2 tablespoons of currant raisins to the Thermomix bowl. Mix gently with the spatula.
Cooking the chicken
Put the browned chicken thighs back into the Thermomix bowl. Add 250 ml of water. Mix gently with the spatula. Cook for 60 Min./95°C/Stufe 1/Linkslauf.
Finished cooking? Great! 🎉
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Created by
Sarah Laurent
3
Rezepte
0
Kochbücher
Allergens
- None
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