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Chicken Stewed in Coconut Milk Print Email


(Kuku Wa Nazi)

1/4 cup canola oil
1 1/2 tsp. ground turmeric
4 cloves garlic, minced
4 green or red Thai chiles, stemmed, seeded, and minced
4 plum tomatoes, cored and minced
1 medium red onion, minced
4 skinless bone-in chicken legs and thighs, separated
1/4 cup fresh lime juice
two 14-oz. cans coconut milk
Kosher salt and freshly ground black pepper, to taste
4 cups cooked rice, for serving
Finely chopped fresh cilantro, for garnish

Heat the oil in a 6-qt. pot over medium-high heat. Add the turmeric, garlic, chiles, tomatoes, and onions and cook, stirring often, until the onions are caramelized, 20–25 minutes. Add chicken to pot along with lime juice and coconut milk. Bring mixture to a boil and reduce heat to medium-low; simmer, stirring occasionally, until chicken is tender, about 30 minutes. Season with salt and pepper.

To serve, put rice into 4 serving bowls and spoon chicken and sauce over rice. Garnish with cilantro and season with more black pepper.

SERVES 4
Saveur Issue #129
Lela Abdulaziz
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