FOR THE SAUCE
- 1 tsp coconut oil
- 2 medium onions, chopped
- 5 cloves garlic, minced
- ½ cup pure creamed coconut, unsweetened
- 3 cups heavy coconut milk
- Up to 2 cups chicken broth
- 1-2 tbsp pure tamarind paste (depending on taste, more tamarind will make the dish more tart)
- 2 tsp apple cider vinegar
- Sea salt, ground black pepper and cayenne to taste
- 8 skinless chicken legs, thigh and drumstick separated, thigh cut in two pieces
- 1 cup fresh cilantro, roughly chopped
- 2 tbsp unsweetened coconut, chips or shredded
- Juice of 1 lime
In a large skillet or Dutch oven, over medium heat, sauté the onion and garlic in coconut oil until light brown.
Add in the creamed coconut and let melt.
Add the coconut milk, reduce heat and let simmer for 5 minutes.
Meanwhile, in a ½ cup of cold chicken broth, dissolve the tamarind paste and apple cider vinegar.
Add this mixture to the simmering sauce and stir to combine.
Add in more chicken broth to reach your desired consistency.
Season to taste with sea salt, ground black pepper and cayenne.
Let the sauce simmer until thickened, about 10-15 minutes.
Add the chicken pieces to the sauce, cover and let simmer until chicken is cooked through, another 30 minutes. If the sauce is not enough to cover the chicken while cooking, top it up with a bit more chicken broth.
Check if done by cutting open a drumstick to make sure it’s cooked through to the middle.
When done, top with cilantro, coconut and lime.
Great served over brown rice with a salad on the side! Bon appétit!