coconut chicken

This is Kenyan dish. Simple and very good.

PREP

Skin 4 chicken legs (thigh and drumstick) and season with salt and pepper. Heat a large (lidded) casserole or saucepan over a high heat, add a little oil and brown the chicken on all sides.

Fry 2 diced onions in oil over a medium-low flame until soft, then add 2 minced cloves of garlic and a thumbnail's worth of minced ginger. Cook for another 5 minutes and then add 2 diced and peeled tomatoes. When tomatoes have gone mushy, add 400 mL coconut milk
, 2 tbs ground coriander seeds, salt, pepper and the chicken legs.

SIMMER AND SERVE

Bring to boil, reduce heat, cover and simmer for 45 minutes. Stir in chopped coriander (cilantro) leaves and serve with steamed rice.