Kombdi Rassa
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Ingredients
- 8 bone-in chicken thighs
- 300 ml coconut milk
- 30 g desiccated coconut
- 2 onion, finely chopped
- 5 garlic cloves
- 15 g fresh ginger, grated
- 2 tsp ground coriander
- 1 tsp chilli powder
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 779 kcal
- Protein
- 46.3 g
- Carbohydrate
- 10.4 g
- of which sugars
- 6.4 g
- Fat
- 61.4 g
- of which saturates
- 26.8 g
- Fibre
- 3.7 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-fry the desiccated coconut in a small pan for 2 minutes until golden, then set aside.
- 2
Heat the vegetable oil in a large pan and cook the chopped onion over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the ground coriander, chilli powder and toasted coconut.
- 4
Add the chicken thighs and brown for 6 minutes, turning, then pour in the coconut milk and 150ml water.
- 5
Cover and simmer for 30 minutes, turning once, until the chicken is cooked through with no pink remaining near the bone.
- 6
Scatter with the chopped coriander and serve with rice.
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