Best Chicken Braised With White Poppy Seeds Coconut Milk And Tomatoes Recipes

CHICKEN BRAISED WITH WHITE POPPY SEEDS, COCONUT MILK AND TOMATOES

Chicken Braised With White Poppy Seeds, Coconut Milk And Tomatoes image

Provided by Kay Rentschler

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 black cardamom pods (see note)
1/2 cup white poppy seeds (see note)
1 28-ounce can whole tomatoes in juice
12 boneless, skinless chicken thighs
2 teaspoons almond oil
Salt and pepper
2 medium onions, minced
4 cloves garlic, pressed
4 teaspoons minced ginger
2 tablespoons minced hot green chilies
1 1/4 teaspoons garam masala
1 teaspoon tomato paste
14 ounces unsweetened coconut milk
14 ounces chicken broth
2 tablespoons cilantro leaves, julienned

Steps:

Break cardamom pods open, and knock out small black seeds. Discard pods. In clean spice grinder, process cardamom and poppy seeds to fine meal. Transfer to bowl, fluff and separate any small clumps with fingertips. Set aside.
Drain tomatoes, reserving 1/4 cup juice. Seed tomatoes, and julienne. Set aside.
Dry chicken thighs on paper towel. Heat almond oil in 12-inch nonstick skillet. Add chicken, and cook until well browned, turning once. Sprinkle with salt and pepper, transfer to a plate and set aside.
In same skillet, saute onions over medium heat until brown, stirring frequently, for 5 minutes. Stir in ground seeds, garlic, ginger, chilies, garam masala, tomato paste and reserved juice, and saute, stirring frequently until fragrant, about 2 minutes.
Add coconut milk, chicken broth and tomatoes to pan, and bring to simmer. Return chicken thighs to sauce, cover, reduce heat to low and simmer until chicken is tender, about 15 minutes. Put chicken on warm platter, turn heat to high, and simmer sauce, stirring often, until it will coat the back of a spoon, 5 to 7 minutes. Add 1 teaspoon salt or more. Stir cilantro into sauce; spoon sauce over chicken. Serve with basmati rice and, if desired, wedges of lime.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 6 grams, Protein 83 grams, SaturatedFat 18 grams, Sodium 1655 milligrams, Sugar 7 grams, TransFat 0 grams

ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER

One-Pot Braised Chicken With Coconut Milk, Tomato and Ginger image

Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.

Provided by Colu Henry

Categories dinner, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 to 2 pounds bone-in, skin-on chicken thighs, at room temperature
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 medium red onion, thinly sliced
3 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red-pepper flakes
1 (14-ounce) can cherry or diced tomatoes with their juices
1 (13-ounce) can full-fat coconut milk
Steamed white rice, for serving (optional)
3 tablespoons roughly chopped cilantro
1 lime, quartered, for serving (optional)

Steps:

Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.