Gingery Coconut Chicken

1. 1

   In a medium size bowl mix the coconut milk with the spices and the fresh ginger and garlic.

2. 2

   Next add the grapeseed oil and mix.

3. 3

   Dip the chicken thighs into the coconut milk and saturate.

4. 4

   Place the chicken into a rectangle pan and cover with the coconut milk mixture and add a dash of paprika onto each chicken piece.

5. 5

   Cook for 50 minutes or until when chicken is poked juices run clear, no blood.

6. 6

   Serve over rice or with potatos.

No additional tips available.