Chicken In Tomato And Coconut Sauce

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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

No additional tips available.