Chicken In Tomato And Coconut Sauce

Tamatar aur nariyal ki murgh - from indian cooking without fat." serve with rice and a salad."

Soak the coconut in the hot water for 10-15 minutes.

Puree the coconut and its soaking water in a blender with the coriander , chilies , garlic , and ginger until smooth.

Put the passata , chicken and salt in a saucepan , at least 12 inches in diameter , and place over medium heat.

When the passata begins to bubble , reduce the heat to low , cover and cook for 20 minutes.

Stir in the blended coconut mixture and heat until the sauce begins to bubble again , then cover the pan and cook for 10-12 minutes.

Finally , add the half-and-half , cook for 1 minute and serve at once.

dried coconut, boiling water, cilantro leaf, green chili, garlic cloves, fresh ginger, tomato puree, chicken thighs, salt, half-and-half