-
1
Combine the ginger and garlic pastes in a small bowl, and blend well.
-
2
Smear the paste over the chicken pieces, covering all sides.
-
3
Heat the oil in a large skillet over medium heat.
-
4
Add the chicken, including any residual paste, and immediately cover the skillet to contain the splattering.
-
5
Cook, covered, turning the chicken pieces occasionally, until they are evenly browned, 5 to 7 minutes.
-
6
While the chicken is searing, preheat a small skillet over medium-high heat.
-
7
Toss in the peanuts, coriander seeds, and chiles.
-
8
Toast, stirring constantly, until the peanuts turn patchy brown and slightly glistening (from the oil they release), the coriander turns reddish brown, and the chiles blacken, 2 to 3 minutes.
-
9
Immediately transfer the nutty-smelling mixture to a blender jar.
-
10
(The longer the ingredients sit in the hot skillet, the more they will burn, making them unpalatable.)
-
11
Pour in 1/4 cup water, and add the coconut.
-
12
Puree, scraping the inside of the jar as needed, to make a paste.
-
13
Spread this paste over the chicken, making sure you use every last bit of it.
-
14
Add the tomatoes, with their liquid, and the salt.
-
15
Lift the chicken pieces and allow the chunky sauce to run under them and deglaze the skillet.
-
16
Reduce the heat to medium-low, cover, and simmer, basting the chicken every few minutes, until the meat in the thickest parts of the chicken pieces is no longer pink inside and the juices run clear, 18 to 20 minutes.
-
17
Remove the chicken from the skillet and arrange it on a serving platter.
-
18
Stir the cilantro into the sauce and raise the heat to medium.
-
19
Simmer the sauce vigorously, uncovered, stirring occasionally, until it is gravy-thick, 5 to 8 minutes.
-
20
Pour the sauce over the chicken, and serve.
