Creamy Tomato Chicken
This Creamy Tomato Chicken recipe makes makes tasty and easy saucy chicken with only a few ingredients. The combination of coconut milk and tomatoes makes a thick sauce that coats the chicken nicely. This recipe also uses chicken legs that have been butterflied so you get sauce covering even on the inside part of the chicken. If you don’t have or don’t like chicken legs you can easily use other cuts of chicken that you prefer.
Creamy Tomato Chicken Recipe
4 chicken legs, 2 medium sized grated tomatoes, half a cup bone broth or stock of choice, half a cup coconut milk, quarter teaspoon turmeric, half a teaspoon paprika, 1 teaspoon dried coriander or other herbs of choice, salt to taste, quarter of a lime or lemon (you can skip this for a slightly different flavor) 1 or 2 tablespoons cooking fat of choice
To butterfly the chicken just cut through down the bone then across each side of the chicken thigh.
First heat up your cooking fat at medium heat with the slice of lime to flavor the oil a bit. Season the chicken with some salt, a pinch of paprika and a pinch of herbs.
Add the chicken and fry skin side down first for about 8 to 10 minutes until crispy, then turn it to cook on the other side for about 5 to 6 minutes.
Take the chicken off the pan and set it aside. Add the grated tomatoes to the pan and cook until they reduce and turn into a sauce.
Add the stock, paprika, coriander, turmeric and bring to a simmer. Add the coconut milk and mix then add the chicken into the sauce.
Mix and leave it cook for a few minutes to reduce to your preferred sauce thickness or consistency. Taste and season with salt if needed.
Sprinkle on some herbs and serve with or over something to with this tasty Creamy Tomato Chicken.