Coconut Chicken Served With Rice and Stir-Fry Vegetables

Clean your chicken and marinate it in buttermilk, paprika, chili, ginger, and some salt. Leave for  30 min -1 hour or even overnight.  Boil your chicken in advance if you feel it is too tough then marinate.

Remove your chicken from the marinade and set it aside. In a  cooking pot, saute your onions and garlic till translucent.

Add in your tomatoes and tomato paste. You can add your preferred spices at  this point.

Add in your marinade to create a paste. Stir well.

Add in a generous amount of coconut milk. If you are using coconut powder, follow the instructions on the pack. 

Let it simmer for a while before adding the chicken pieces. Let it cook in  medium heat till ready. The coconut milk/ coconut powder  solution should cover your chicken pieces.

Adjust your seasonings to suit your taste buds.   If you want, add  a few drops of soy sauce when the chicken is almost ready.

Blanch your vegetables in hot water for about 5 minutes. Run some cold water over them. In a pan, put some butter or vegetable oil. Add in your vegetables  and a pinch of salt.   Toss them so that they mix well. Let the cook for about 5 minutes and turn off the heat.

Boil your rice 1 cup  rice: 2 cups water. Cook on low heat  for about 12 minutes

Serve and enjoy!

Tips

 1.You can add  a little stock or water if you the chicken is too dry for your liking. 
2.You can marinate  your chicken with whatever you please
3.Long grain rice goes well with this recipe
 4.You can use vegetables of your choice