Chicken in Coconut Milk

This type of dish is quite common in Thai cuisine. Chicken is often seasoned with ginger and hot chili peppers. My version is not as spicy, but it is just as delicious. I recommend serving this chicken with rice. The rice becomes especially delicious when topped with the flavorful sauce 

Ingredients

• 1 kg chicken thighs

• 1 large onion

• 3 garlic cloves

• 1 can coconut milk (400 ml)

• Salt, pepper

• 1 tsp ground coriander

• 1 tsp turmeric

• Vegetable oil for frying

Steps

1. Cut the chicken into medium-sized pieces, dice the onion, and finely chop the garlic

2. Season the chicken with salt and pepper and bake in the oven or air fryer until cooked through

3. Sauté the onion in a skillet with vegetable oil until translucent

4. Add the garlic and continue cooking until the onion is golden

5. Add the coriander and turmeric and stir

6. Pour in the coconut milk and add more salt to taste

7. Add the chicken pieces, cover with a lid, and simmer over low heat for another 20 minutes

8. Serve with rice. Sprinkle with cilantro before serving, if desired