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How to Make Spicy Chicken in Tomato-Coconut Sauce - A Step-by-Step Guide

Spicy Chicken in Tomato-Coconut Sauce is a vibrant and flavorful dish that combines the heat of spicy chicken with the richness of a coconut tomato sauce. This recipe is perfect for those who love bold and adventurous flavors, as well as for anyone looking to add a little excitement to their dinner table.

The combination of tender chicken and a creamy, tomato-coconut sauce creates a dish that is both comforting and exotic. The heat from the spicy chicken is balanced by the sweetness o...

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Ingredients

  • 2 cups uncooked basmati rice
  • 1 quart water
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon olive oil
  • 4 chicken leg quarters
  • 1 onion, chopped
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1 (14 ounce) can coconut milk
  • 1 cup water
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (6 ounce) can Italian-style tomato paste
  • 2 tablespoons ground cumin
  • 2 tablespoons garam masala
  • 1 tablespoon brown mustard seed
  • 2 tablespoons cayenne pepper
  • 2 teaspoons salt
  • 4 cubes chicken bouillon
  • 8 wedges lime
  • ½ cup sour cream

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Bring the rice and 1 quart water to a boil in a pot. Season with 1 teaspoon salt and onion powder. Cover, reduce heat to low, and simmer 20 minutes.
  • Heat the oil in a skillet, and brown the chicken on all sides. Set chicken aside, and mix in the onion and jalapenos. Cook until tender. Pour in the coconut milk and 1 cup water, and stir in diced tomatoes with green chiles and tomato paste. Season with cumin, garam masala, mustard seed, cayenne pepper, and 2 teaspoons salt. Dissolve bouillon cubes in the mixture. Bring to a boil. Return chicken to skillet, and continue cooking 10 minutes, or until chicken juices run clear.
  • Remove chicken from skillet, cool enough to handle, and remove meat from bones. Return meat to skillet. Serve mixture over the cooked rice. Garnish with lime wedges, and top each serving with a dollop of sour cream.

    • Nutrition

    497 cal.

    • Total Fat: 23g
    • Saturated Fat: 14g
    • Cholesterol: 54mg
    • Sodium: 1841mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 21g
    • Vitamin C: 13mg
    • Calcium: 100mg
    • Iron: 6mg
    • Potassium: 431mg

    Categories

    Spicy recipes
    Chicken recipes
    Tomato recipes
    Coconut recipes
    Sauce recipes